<i>Saccharomyces cerevisiae</i> Mixed Culture of Blackberry (<i>Rubus ulmifolius</i> L.) Juice: Synergism in the Aroma Compounds Production

<table class="table-group" id="tab6"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td align="left">Blackberry spirit</td><td align="center">Concentration (<i>µ</i>g/L)</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td align="left">ICV K1</td><td align="center">4.53</td></tr><tr><td align="left">T306</td><td align="center">9.22</td></tr><tr><td align="left">Spirits mixture</td><td align="center">6.41</td></tr><tr><td align="left">Mixed culture</td><td align="center">7.90</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Principal aromatic compounds average concentration for the different blackberry spirits made with the strains ICV K1 y T306.

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tab6

Table 6

Table 6: <i>Saccharomyces cerevisiae</i> Mixed Culture of Blackberry (<i>Rubus ulmifolius</i> L.) Juice: Synergism in the Aroma Compounds Production 

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Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

Table 6