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. 2023 Nov 4;20:100978. doi: 10.1016/j.fochx.2023.100978

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© 2023 The Authors

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

PMC Copyright notice

Fig. 1 — The aroma volatile compounds detected by GC-IMS after 3-month, 9-month, and 15-month aging. Principle components analysis (PCA) and fingerprint of spontaneous fermented Italian Riesling wine (RS) and inoculated fermented Italian Riesling wine (RI) at 3-month aging (A). Principle components analysis (PCA) and fingerprint of spontaneous fermented Italian Riesling wine (RS) and inoculated fermented Italian Riesling wine (RI) at 9-month aging (B). Principle components analysis (PCA) and fingerprint of spontaneous fermented Italian Riesling wine (RS) and inoculated fermented Italian Riesling wine (RI) at 15-month (C). The red box means that the aroma compounds were higher in RS than RI. The blue box means that the aroma compounds were higher in RI than RS. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)