Fig. 2From: QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentationPrinciple component analysis. PCA of the formation of extracellular metabolites by S. cerevisiae. Traits that are less than 2% explained by the first two dimensions of the PCA were excluded (2-methylbutanol, acetate yield, alpha-ketoglutarate yield, ethanol yield, ethyl acetate, glycerol yield, propyl acetate, and valeric acid)Back to article page