Fig. 5

Biochemical pathways involved in flavor-active compounds formation. a Yeast genes encoding the enzymes that catalyze each step in the different pathways are shown in italic. b Expression of genes involved in aroma compounds formation: (1) comparison of Sc vs Mc gene expression at each fermentation stage, T1 (24 h), T2 (48 h) and T3 (96 h) red higher expressed in Sc and green higher expressed in Mc—Comparative analysis; and dynamics of genes expression along each fermentation. In this case ratios were obtained using the corresponding T1 as reference—Time-course analysis (red up-regulated and green down-regulated)