Fig. 5From: Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentationMannoprotein content. Final concentrations of mannoprotein (mg/L) released by P5 and P5-EM during the fermentation at 28 °C and 12 °C in SM1 and SM1 + inositol (20 mg/L)Back to article page