Figure 3.

Heatmap representing volatile profile of autochthonous S. cerevisiae strains (SRS1 and RT73), commercial strain (CS), co-culture (SRS1+STS12), and non-Saccharomyces strains (STS12 and STS45). Compounds were organized by chemical families, and with the indication of the number of compounds per family. Each line corresponds to one metabolite, and each column corresponds to each strain. For the correspondence between number and volatile compound see Table 2. ^*The quantitative analysis of wine aroma compounds was carried out on the basis of the relative peak area (Qi) calculated from head space SPME (HS/SPME) gas chromatograms after addition of known amounts of analyte standards.