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. 2014 Nov;80(22):6965–6975. doi: 10.1128/AEM.02235-14

FIG 3.

FIG 3

Different Saccharomyces strains show a wide range of isoamyl acetate (a) and ethyl acetate (b) production in 10% YPGlu fermentations. Strains are color-coded based on their origins. Arrows indicate the selected parental strains (cf. “Selection of parental strains to generate hybrids with high aroma production” below).