Fig. 2

Yeast community composition of synthetic grape musts during the most active fermentation stage and the resulting metabolite composition associated with the dominant yeast populations. A Relative abundance of yeast genus during fermentations assessed via RNA sequencing. “Other” include genus with relative abundance < 2.5%. The absence of bars for the conventional R3C samples indicates that they were inadvertently missed due to unforeseen factors unrelated to the experiment. Meanwhile, missing bars for certain SO₂ condition samples correspond to those that were discarded due to a lack of fermentation activity, indicated by no increase in turbidity (yeast cell proliferation) or weight loss for 5 days following inoculation. B Boxplot representing the metabolite composition of fermented synthetic grape must samples. Sugars, glucose, and fructose represent the remaining concentration after fermentation, whereas the rest of metabolites are produced during this process. Vertical axis indicates metabolite concentration. Raw data is detailed in Additional File 1. An ANOVA (analysis of variance) test and LSD (least square difference) test were conducted (a, b, c indicate significance groups, no marks if no significative differences are found). Saccharomyces, Lachancea, Hanseniaspora, and Other presented n = 10, n = 21, n = 13, and n = 15, respectively