Fig. 4From: Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma developmentProduction of the higher alcohols (a) and acetate esters (b) by JET01Sk and JET01Sc during the fermentation of the synthetic wine must. The statistically significant differences among the species were determined independently for each nitrogen source and are indicated by labels above the columns Back to article page