Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
Fig 5
PCA of winemaking properties of 35 strains in five grape juices.
Panel A. The first two axes of the PCA performed from the average of two replicates for 11 phenotypes measured in the five grape juices and 35 strains. Axes 1 and 2 explain 41.8% and 15.8% of total variation, respectively. Each point represents the fermentation of one strain and is colored according to the grape juice used. Points are connected to their group gravity centers that are labeled with the grape juice name M14, M15, SB14, SB15, CS14. Ellipses diameter corresponds to the standard deviations of the projection coordinates on the axes. The correlation circle indicates the correlation of the variables for axes 1 and 2. Panel B. Euclidian distances within all the strains for each grape must. The bar plot represents the Euclidian distances within the 35 strains according to kinetics (high density colored bar) and metabolic parameters (low density colored bar) for each grape juice. Panel C. Comparison of the trait value of GN and SB respect to the 34 others strains for V50_80 and the glycerol produced, respectively. A boxplot was generated from the ten phenotypic values measured in the five grape juices with two replicates for GN and SB, and from the 340 values of the 34 other strains. Significant differences were estimated by applying the Wilcoxon-Mann-Withney test (α = 0.05).