Molecular and Technological Characterization of <i>Saccharomyces cerevisiae</i> Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

<table>Principal component analysis (PCA) performed employing as variables the data obtained by the chemical analysis of must fermented with the selected strains. The projection on the plan of the different variables is indicated in the plot by lines.</table>

International Journal of Microbiology

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Figure 3

Figure 3: Molecular and Technological Characterization of <i>Saccharomyces cerevisiae</i> Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy 

Figure 3 | Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy 