Figure 3. Relationships between the phenotypic variables within the total population of strains.

Correlations were found between: the fermentative activity at mid-fermentation V₅₀ and the time necessary to consume 50% or 75% of sugars, T₅₀ (A) and T₇₅ (B), respectively; the final CO₂ release and the dry weight (C); and the production of isoamyl acetate and the productions of isoamyl alcohol (▪) and isobutyl acetate (○) (D).