## 3 Results and Discussion  
### Chemical Characterization of Beers  
The alcohol content, organic acid, and sugar profiles of the beers are shown in Table 1, which also details the differences between lab- and industrial-level production for each formulation. In the pairwise comparison of beers fermented by _S. cerevisiae_ 9502, it is evident that the alcohol content was slightly higher in laboratory beers, with values comparable to the typical characteristics of a standard white beer (4.5-5.5%), as stated by the BJCP style guidelines [26]. Significant effects of brewing dimensions were also detected on the organic acid metabolism of the yeast. Succinic and acetic acids affect the beer taste and are responsible for beer saltiness/bitterness and vinegar flavor, respectively [27; 28]. However, succinic acid can also positively affect sensory properties due to its contribution to forming fruity esters, such as methyl-, ethyl-, and diethyl succinate [29]. The higher concentration of succinic acid in lab beers was due to both aeration and the maintenance of a fermentation temperature of approximately 20 \({}^{\circ}\)C for a longer time than in an industrial process. Succinic acid production is known to increase with temperature and during aerobic fermentation [30; 31; 32]. The higher acetic acid content at the lab level could be the result of either acetaldehyde oxidation or oxidative decarboxylation of pyruvate acid. Concerning the beer sugar profiles, maltodext are non-fermentable carbohydrates produced during mashing through starch hydrolysis. The interest in their amounts in beer depends on their influence on the organoleptic properties of the beer [33] since they are responsible for palate fullness. The pairwise comparison of beers produced with common wheat and fermented by _S. cerevisiae_ 9502 substantially confirmed the differences between laboratory and industrial levels, as previously observed for common wheat beers, with a few clarifications. First, it should be underlined the gap in alcohol content between the lab and industrial beers was greater, favoring the former. This is consistent with the low maltodextrin content of the LSC-9502 beers and can be explained by the significant differences in starch-degrading enzymes among the common old wheat varieties, as reported by [PERSON] et al. [34]. Additionally, fructose and glycerol concentrations were higher in laboratory-produced beers. Compared to the common wheat-based beers fermented by _S. cerevisiae_ 9502, fewer differences were observed between laboratory and industrial scale for common wheat-based beers submitted to sequential fermentation. Indeed, LSC-G18-9502 and CSC-G18-9502 exhibited similar concentrations of citric, lactic, and acetic acids, as well as maltose. Moreover, maltotriose contents were very low in both LSC and CSC beers, due to _Sc. pombe_ ability to metabolize this sugar [35]. The dataset, including all chemical parameters, was analyzed using PCA (Figure 1). The two first factors explained over 75% of the total variance. A clear separation can be observed between LSC and CSC beers. Beers produced at the laboratory level were located in the section of the plane characterized by negative values of Factor 1, while those produced at the industrial level were placed in the half of the plane identified by positive values of Factor 1. Within each type of beer, another point of interest concerned the overall extent of the differences between the two production scales, which could be measured based on their relative distance in the factorial plane. The shortest distance between LSC and CSC beers obtained by sequential fermentation of _Sc. pombe/S. cerevisiae_ represented an index of the greater reproducibility of their production process compared to those of the beers fermented by _S. cerevisiae_ alone (Figure 1A), suggesting that the interactions between the two yeast strains were more influential than the differences caused by the production scale. The comparison of Figure 1A,B highlighted the peculiar characteristics of each beer.