Figure 7
From: QTL mapping of the production of wine aroma compounds by yeast
Effects of the deletion of PLB1, PLB2, and EEB1 on the production of octanoic and decanoic acids and their corresponding ethyl esters, reported relative to the wild type strain. Fermentations were as for experiment B. White bars: ByΔEEB1, Light gray bars: ByΔPLB1, Dark gray bars: ByΔPLB2, Black bars: By4741wild-type strain. The Dunnett test was used to compare the production by each deletant strain to that by the corresponding wild-type strain (p-value<0.05). *= results significantly different to wt [30–33].