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Table 4 Differences in the two experimental designs used in this work (adapted from[48])

From: QTL mapping of the production of wine aroma compounds by yeast

Experimental design A B[11]
Temperature 20°C 28°C
Stirring no yes
Fermentation volume 150 mL 1 L
Anaerobic factors for 1L Tween 5 μL Tween 0.5 mL
Oleic acid 0.05 μg Oleic acid 5 μg
Sistosterol: 15 μg/L Ergosterol 1500 μg/L
Geraniol content (mg/L) 5 0
Number of fermentations 2 1