Fig. 4: Phenotypic assessment of the Guinness yeast.
a Percentage weight loss, b ethanol production, c sugar concentration d assessment of esters, e higher alcohols and f 2, 3 butanedione (diacetyl) production at the cessation of fermentation using the different Guinness yeast. Fermentations were performed using 100 ml of 12oP all-malt wort, with an inoculation rate of 1 × 107 ml−1 cells. Samples were incubated at 25 °C and stirred at 250 rpm. Observations presented are n = 3 biologically independent experiments. In a each time point represents the mean of 3 independent replicates and standard errors are shown as SD ± error bars.
