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. 2020 Aug 6;8(8):1194. doi: 10.3390/microorganisms8081194

Table 1.

Univariated (on the diagonal), bivariated (out of the diagonal) and average heritabilities (in bold) for the seven oenological traits evaluated.

Trait YAN CO2 ACE GLU FRU GLY ETH
YAN 0.9707 0.9057 0.8007 0.9597 0.2909 N.D. 0.8886
CO2 0.9926 0.9247 0.8134 0.8023 0.9075 0.9998 0.8638
ACE 0.9995 0.9575 0.9297 0.9936 0.9999 0.9610 1.0000
GLU 0.9965 0.9996 0.9825 0.7278 0.0794 0.9969 0.7947
FRU 0.9888 0.7535 0.9998 0.0249 0.7225 1.0000 0.9375
GLY 0.9999 N.D. 0.9959 0.9288 0.9996 0.8627 0.0268
ETH 0.9999 0.9693 0.9661 0.6314 0.9858 0.3866 0.7540
Average 0.9926 0.9184 0.9269 0.7241 0.7122 0.8678 0.7522

YAN: Total YAN consumption. CO2: CO2 production. ACE: Acetic acid production. GLU: Residual glucose. FRU: Residual fructose. GLY: Glycerol production. ETH: Ethanol production. N.D.: Not determined. Univariate marked with gray background.