Fig. 1From: Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse originsFermentation profiles of the four strains used in this study in respect to debit of CO2 per volume (g/L/h) per time (h-hours). Values are the averages from 3 biological replicates. Fermentations were carried out at 20 °C (100 rpm) using Maccabeu grape mustBack to article page