Fig. 6From: Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentationPrincipal component analysis of lipid composition. Biplot of the first two PCA components according to the lipid composition of strains P5 and P5-EM during the fermentations at 28 °C and 12 °C in SM1 and SM1 + inositol (20 mg/L)Back to article page