Fig. 4.

The dynamic change of spontaneous fermented Petit Verdot wine (VS) from 3-month (VS-A) to 9-month (VS-B) to 15-month (VS-C) and PCA analysis among VS-A, VS-B, and VS-C (a). The dynamic change of inoculated fermented Petit Verdot wine (VI) from 3-month (VI-A) to 9-month (VI-B) to 15-month (VI-C) and PCA analysis among VI-A, VI-B, and VI-C (b). The red box means that the aroma compounds were highest at 15-month. The blue box means that the aroma compounds were highest at 3-month. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)