The steady increase in glucose concentration with stock time
seems to be caused by the action of the saccharification enzymes
from malt in WBFB. The increase in ethanol amount with increase
in time might be due to the fact that the available glucose in themedium was converted to ethanol by the yeast cells in WBFB while
the increase in acetic acid and decrease in acetaldehyde may be
correlated to each other.