Figure 1
From: QTL mapping of the production of wine aroma compounds by yeast
Principal component analysis presenting the variability in the concentration of volatile compounds produced by the various segregants and parent strains (experiment A). A: Components 1 and 2 representing 37.7% of the global variation; B: Components 1 and 3 representing 33.8% of the global variation. Segregants are indicated in red, aroma compound vectors are given in blue.