Fig. 2From: Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentationPopulation dynamics of P5 and P5-EM in SM1 and SM1 + I musts. Cell percentages of P5 (filled circles) and P5-EM (open circles) during the competition fermentations in SM1 (solid lines) and SM1 + inositol (20 mg/L) (dashed lines) at 12 °C (a) and 28 °C (b)Back to article page