Fig. 3
The contents of ethanol and acetaldehyde during ice wine fermentation at different initial sugar concentrations. (A) Ethanol, (B) acetaldehyde; ■, 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.
