Fig. 1
From: Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain
Ratios of final liquid concentrations of fermentative aromas produced by Affinity™ ECA5 and Lalvin EC1118®. These ratios were calculated from 16 fermentation experiments with different temperature, nitrogen and lipid contents. If the ratio value is higher than one, the compound is considered as overproduced by the evolved strain. PR propanol, ISO isobutanol, IA isoamyl alcohol, HE hexanol, ME methionol, PHE 2-phenylethanol, EA ethyl acetate, ISA isobutyl acetate, AA amyl acetate, IAA isoamyl acetate, PEA 2-phenylethylacetate, PA propanoic acid, BA butanoic acid, IBA isobutanoic acid, IVA isovaleric acid, MBA 2-methylbutanoic acid, VA valeric acid, HA hexanoic acid, OA octanoic acid, DA decanoic acid, EB ethyl butanoate, DS diethyl succinate, EL ethyl lactate, EV ethyl valerate, EH ethyl hexanoate, EO ethyl octanoate, ED ethyl decanoate, EDD ethyl dodecanoate