Fig. 1.

Principal component analysis: projection of variables and wines in the space defined by the first and second principal components. a Variables: free SO₂ (FS), total SO₂ (TS), color intensity (CI), 2-phenylethanol (A), ethyl butanoate (E1), ethyl butanoate (E2), ethyl octanoate (E3), isoamyl acetate (E4), 2-phenylethyl acetate (E5), hexyl acetate (E6) and β-damascenone (N), linalool (T1), α-terpeniol (T2). b Wines: control (CTRL), bottled wines sealed with natural cork stoppers (NA), Neutrocork (NU) and wines in bag-in-box (BIB) followed by 1 (3 months of storage), 2 (6 months) and 3 (12 months)