Fig. 1From: Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compoundsFermentation profiles of S. cerevisiae strains Z622 and VL1. Statistical evaluation was performed using the program Microcal Origin 5.0 (Microcal Software, Inc.)Back to article page