Fig. 5 | Scientific Reports

Fig. 5

From: Effect of the initial glucose concentration on the performance of ice wine fermentation of Vidal grape juice

Fig. 5

Higher alcohol contents during ice wine fermentation at different initial sugar concentrations. (A) Isobutanol, (B) isopentanol, (C) n-propanol, (D) n-hexanol, (E) 2-phenylethanol, (F) butanol; ■, initial sugar concentration of 370 g/L; ●, initial sugar concentration of 450 g/L; ▲, initial sugar concentration of 500 g/L; ▼, initial sugar concentration of 550 g/L.

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