Figure 3.
Fermentation potential of de novo hybrids of different ploidy and aroma content of resultant beers. (A) The alcohol content of the 12°P wort fermented at 12°C. Diploid and polyploid hybrids are represented by open and solid symbols, respectively. Values are means from two independent fermentations and error bars where visible represent the standard deviation. (B) Normalized concentrations (mg L−1) of aroma compounds (rows) in the beers. The heat map was generated based on the z‐scores (blue and red indicate low and high values, respectively). Values are means from two independent fermentations (standard deviation in parentheses) and they have been normalized to an ethanol concentration of 5% (v/v). Different letters in rows indicate significant difference based on one‐way Anova and Tukey's test. Abbreviations: Sc, S. cerevisiae; Sm, S. mikatae; Su, S. uvarum; and Me, methyl