Fig. 1From: Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybridsEvolution of acetic acid yield of S. cerevisiae × S. kudriavzevii hybrids Eg8_V0 (a), Eg8_V2 (b), Eg8_V3 (c) and Eg8_V4 (d) under different environmental conditionsBack to article page
