Fig. 2.

Principal component analysis based on volatile compounds selected on the base of their OAVs and on their significant statistical differences among three different Primitivo wines vinified without stems (D100) and in presence of 25 % (D75) and 50 % (D50) of stems, respectively. PE1, pentanol; XO, hexan-1-ol; HO, hex-3-en-1-ol; TXP, 3-ethoxy-propan-1-ol; PH, 2-phenylethanol; EIB, ethyl isobutyrate; EIP, ethyl isopentanoate; EX, ethyl hexanoate; EO, ethyl octanoate; EOHB, ethyl 3-hydroxybutyrate; IA, isoamyl acetate; OA, octanoic acid; DA, decanoic acid