# Relationships Among Origin, Genotype, and Oenological Traits of _Brettanomyces_ Yeasts
## 2 Results
### Relationship Among Oenological Characters and Multiparametric Evaluations  
The evaluation of the correlation among the different oenological characters in the whole population of _Brettanomyces_ strains highlighted a significant negative correlation between fermentation rate and both ethyl phenol compounds (ethyl guaiacol and ethyl phenol) (Figure 2). No further correlations in the other oenological characters were found. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Environment** & \begin{tabular}{c} **Fementation** \\ **Rate** \\ **gCO2/Day \({}^{*}\)** \\ \end{tabular} & \begin{tabular}{c} **Theoretical** \\ **Ethanol** \\ **(\% \(\upsilon\)/\(\upsilon\))** \\ \end{tabular} & \begin{tabular}{c} **Volatile Acidity** \\ **(mg/L)** \\ \end{tabular} & \
\begin{tabular}{c} **4-ethyl Phenol** \\ **(mg/L)** \\ \end{tabular} &
\begin{tabular}{c} **4-ethyl Guaiacol** \\ **(mg/L)** \\ \end{tabular} \\ \hline Vicarello & 0.039 \(\pm\) 0.015 \({}^{\text{c}}\) & 8.68 \(\pm\) 1.90 \({}^{\text{ab}}\) & 1.02 \(\pm\) 0.52 \({}^{\text{a}}\) & 0.960 \(\pm\) 0.220 \({}^{\text{b}}\) & 0.206 \(\pm\) 0.073 \({}^{\text{b}}\) \\ \hline Spontaneous fermentation (DBVPG) & 0.125 \(\pm\) 0.005 \({}^{\text{ab}}\) & 8.56 \(\pm\) 0.76 \({}^{\text{ab}}\) & 1.88 \(\pm\) 0.29 \({}^{\text{a}}\) & 0.740 \(\pm\) 0.230 \({}^{\text{b}}\) & 0.157 \(\pm\) 0.007 \({}^{\text{b}}\) \\ \hline CAMEROON & 0.151 \(\pm\) 0.006 \({}^{\text{a}}\) & 7.52 \(\pm\) 0.93 \({}^{\text{ab}}\) & 1.32 \(\pm\) 0.69 \({}^{\text{a}}\) & 0.727 \(\pm\) 0.255 \({}^{\text{b}}\) & 0.143 \(\pm\) 0.071 \({}^{\text{b}}\) \\ \hline Winery (Italy, Marche region) & 0.151 \(\pm\) 0.001 \({}^{\text{a}}\) & 9.25 \(\pm\) 0.46 \({}^{\text{ab}}\) & 1.07 \(\pm\) 0.23 \({}^{\text{a}}\) & 0.781 \(\pm\) 0.106 \({}^{\text{b}}\) & 0.169 \(\pm\) 0.039 \({}^{\text{b}}\) \\ \hline Red wine (Italy, Lombardy) & 0.097 \(\pm\) 0.003 \({}^{\text{b}}\) & 7.13 \(\pm\) 0.35 \({}^{\text{b}}\) & 1.63 \(\pm\) 0.46 \({}^{\text{a}}\) & 0.762 \(\pm\) 0.167 \({}^{\text{b}}\) & 0.153 \(\pm\) 0.009 \({}^{\text{b}}\) \\ \hline Guez Beer (Belgium) & 0.035 \(\pm\) 0.005 \({}^{\text{c}}\) & 8.58 \(\pm\) 1.59 \({}^{\text{ab}}\) & 1.59 \(\pm\) 0.84 \({}^{\text{a}}\) & 2.170 \(\pm\) 0.069 \({}^{\text{a}}\) & 0.364 \(\pm\) 0.081 \({}^{\text{a}}\) \\ \hline Winery (Italy, Tuscany 2, Chianti) & 0.125 \(\pm\) 0.066 \({}^{\text{ab}}\) & 10.11 \(\pm\) 1.772 \({}^{\text{a}}\) & 1.53 \(\pm\) 0.89 \({}^{\text{a}}\) & 0.787 \(\pm\) 0.199 \({}^{\text{b}}\) & 0.187 \(\pm\) 0.046 \({}^{\text{b}}\) \\ \hline \hline \end{tabular}  
* \({}^{*}\)Fermentation rate calculated over the 6 th day of fermentation.  
\end{table} 
Table 2: The data of the principal fermentation characters are elaborated within each environment to analysis of variance (ANOVA). Data are means \(\pm\) standard deviations, and those with different superscript letters (\({}^{\text{a-c}}\)) within each column are significantly different according to [PERSON]’s test (\(p\)-value \(<\) 0.05). Figure 2: Correlation in the population of _Brettanomyces_ strains between fermentation rate and ethyl phenol (**a**) and ethyl guaiacol (**b**). \({}^{*}\)Significant at \(p\)\(<\) 0.05. To evaluate the relationship between source of isolation, biotype, and the oenological traits of _Brettanomyces_ yeasts, a multiparameter approach, as a principal component analysis (PCA), was used (Figure 3). The elaboration of the results in the function of the clusters from biotypes and reported in Figure 3a showed a clear distinction of the clusters in the four quadrants with the explanation of the total variability of 80% (PCA1 55%; PCA2 25%). Cluster 3 was characterized by ethanol production, while cluster 1 was influenced by the production of ethyl phenols. Cluster 2 in the left upper quadrant and cluster 4 in the left low quadrant were more influenced by fermentation rate and to a lesser extent by volatile acidity. The same factors were elaborated on in the function of the groups formed on the bases of the origin of _Brettanomyces_ yeasts (Figure 3b).