The concentrations of the main extracellular compounds, that is, glucose, fructose, glycerol, and ethanol, were determined throughout the fermentation by HPLC using a Surveyor Plus chromatograph (Thermo Fisher Scientific, Waltham, MA) equipped with a refraction index and a photodiode array detector (Surveyor RI Plus and Surveyor PDA Plus, respectively) and a HyperREZ™ XP Carbohydrate H + 8 μm column (Thermo Fisher Scientific) assembled to its corresponding guard column.