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. 2019 Feb 12;24(3):635. doi: 10.3390/molecules24030635

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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(a) Evolution of fermentative volatile compounds (mg/L) and (b) increase in higher alcohols and evolution of total ester compounds. (c) Principal component analysis (PCA) of the volatile compounds. Mean ± standard deviation of three replicates. W—control wine; WL—wine with lees; WLS—wine with sonicated lees; WC—wine with oak chips; WCL—wine with lees and oak chips; WCLS—wine with sonicated lees and oak chips. Different letters in axes X in figures (a) and (b) indicate values with statistical significant differences (p < 0.05).