Table 3. Free sugar contents of wort and beers fermented with different yeasts at different fermentation temperatures

Temp.(°C)	Yeast	Free sugar content (mg/%)
		Glycerol	Fructose	Glucose	Sucrose	Maltose
Wort		ND	0.20±0.00	1.02±0.01	0.30±0.02	5.50±0.03
15	YM55	122.22±18.511)A)B2)	51.12±5.19A	ND	ND	ND
	YM53	123.92±7.66AB	55.91±3.19Aa	ND	ND	ND
	YM22	150.54±8.71A	54.02±3.43A	ND	ND	ND
	N9	100.55±9.81Bb3)	32.37±2.49Bb	ND	ND	ND
	N4	153.62±12.00A	62.50±5.28Aa	ND	ND	ND
20	YM55	135.32±0.38B	48.64±2.58B	ND	ND	ND
	YM53	139.77±3.84B	58.78±1.44Aa	ND	ND	ND
	YM22	159.68±11.00B	46.85±0.93B	ND	ND	ND
	N9	200.89±16.39Aa	51.04±2.08Ba	ND	ND	ND
	N4	144.25±21.18B	50.65±0.15Bb	ND	ND	ND
25	YM55	144.87±13.39BC	45.85±7.31A	ND	ND	ND
	YM53	119.68±12.74CD	46.82±0.78Ab	ND	ND	ND
	YM22	163.15±7.09B	46.07±1.02A	ND	ND	ND
	N9	202.72±11.13Aa	40.64±0.06Aa	ND	ND	ND
	N4	106.76±6.45D	38.52±0.07Bc	ND	ND	ND

All values are mean±SD (n=3). ND means not detected.
Values with different superscript (^A-D) within the same column differ significantly by strain at the same fermentation temperature (p⟨0.05).
Values with different superscript (^a-c) within the same column differ significantly by fermentation temperature at the same strain (p⟨0.05).