Table 3.

Sparse loadings for the sparse principal components of the tasting data.

	PC1	PC2	PC3	PC4	PC5
Limpidity	0.000	0.000	0.227	−0.491	0.000
Tonality	0.325	0.000	0.031	0.000	0.000
Intensity - Visual	0.307	0.000	0.034	0.000	0.000
Intensity -Olfactory	−0.332	0.000	0.000	0.000	0.000
Fruity	0.000	0.000	0.105	−0.129	−0.936
Floral	0.000	0.000	0.000	−0.390	0.000
Herbal	0.000	−0.680	0.000	0.000	0.000
Spicy	−0.035	0.000	0.367	0.000	0.000
Quality -Olfactory	−0.194	0.000	0.220	0.000	0.000
Alcoholicity	0.000	0.000	−0.510	−0.717	0.066
Softness	−0.380	0.000	0.000	0.000	0.000
Sweetness	−0.121	0.021	0.000	0.000	0.000
Bitterness	0.000	−0.550	−0.162	0.000	0.000
Acidity	0.319	0.000	0.000	−0.118	0.000
Sapidity	0.000	−0.485	0.000	0.000	0.000
Astringency	0.000	0.000	0.102	0.000	0.000
Balance	−0.376	0.000	0.000	0.000	0.000
Structure	0.000	0.000	0.353	0.000	0.347
Persistence	0.000	0.000	0.576	−0.251	0.000
Quality -General	−0.357	0.000	0.000	0.000	0.000
Harmony	−0.349	0.000	0.000	0.000	0.000