Figure 1.

Principal component analysis of the composition of wine soluble (wine) polysaccharide-associated (poly) monosaccharides, and hydrolytically-released monosaccharides from purified lees and marcs of 8 commercial yeast strains (A) Scores plot showing each yeast strain as a different colour; (B) Correlation loadings plot for wine composition (black) and lees or marc composition (red). Abbreviations: man = mannose, rha = rhamnose, glcA = glucuronic acid, galA = galacturonic acid, glc = glucose, gal = galactose, xyl = xylose, ara = arabinose, fuc = fucose.