Figure 4.

A PCA biplot of aromas from Brianna wines made from berries harvested at four different ripening stages. Wines were made from Brianna cold-hardy grapes harvested at 15.4, 17.6, 18.6, and 19.6 °Brix. The juice was adjusted to 20 °Brix for all time points prior to fermentation. Wine headspace samples were collected by SPME and analyzed with GC-MS-O. Aroma descriptors were recorded by a trained human panelist. A shift of the aroma profile from “cotton candy” to “banana” to “floral” to “butterscotch” was observed. Over 68% of the variation in harvest time is correlated with key odor-active compounds.