Figure 3From: Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3 qRT-PCR analysis of GPM1 , TDH3 , OPT1 , MET10 and IRC7 mRNA level. Expression values were calculated using the 2-ΔΔct method and normalised to the reference genes GPM1 and TDH3. Fermentations were carried out in triplicate, error bars represent standard deviation.Back to article page