Fig. 2From: Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeastsPCA results for the four yeast strains. Panels A, C, and E are individual factor maps at 24Â h, 58Â h, and 144Â h, respectively. Panels B, D, and F are variable factor maps showing the effect of constraint fluxes significant for the PCA at 24Â h, 58Â h, and 144Â h, respectively. The color scale is based on the cos2 value of each flux where the higher squared (cos2) loading values indicate greater importance in the PCABack to article page