Table 3.
The results of the VIP values from the partial least square applied to the concentrations in the oaked wines analyzed, resulting from Conditions 2 and 3 associated with the Fmax values of the PARAFAC components C1, C2, C3, and C4.
| C1 | C2 | C3 | C4 | |
|---|---|---|---|---|
| Grape reaction product | 1.280 | 1.280 | 1.240 | 0.654 |
| Phenolic acids | 0.821 | 0.662 | 1.02 | 1.68 |
| Cinnamic acids | 1.190 | 1.110 | 1.260 | 1.410 |
| Tyrosol | 1.130 | 1.110 | 1.100 | 0.333 |
| Flavan-3-ols | 0.201 | 0.077 | 0.582 | 1.790 |
| Furfural | 1.150 | 1.050 | 1.240 | 1.490 |
| Guaiacol | 1.050 | 1.110 | 1.053 | 0.434 |
| Cis-whisky lactone | 0.641 | 0.512 | 0.712 | 0,520 |
| Trans-whisky lactone | 0.919 | 1.04 | 0.798 | 0.542 |
| Eugenol | 1.220 | 1.270 | 1.140 | 0.368 |
| Vanillin | 1.040 | 1.110 | 0.946 | 0,447 |
| Phenylethanol | 0.949 | 1.070 | 0.826 | 0,444 |
| Methanol | 0.601 | 0.418 | 0.810 | 1.460 |
| Propanol | 1.100 | 0.905 | 1.180 | 1.460 |
| 2-methylpropanol | 0.890 | 0.929 | 0.833 | 0,615 |
| 2-methylbutanol | 0.759 | 0.852 | 0.698 | 0.933 |
| 3-methylbutanol | 1.040 | 1.060 | 0.975 | 0.366 |
Bold values are those higher than 1 and indicate a higher level of correlation between the PARAFAC components and the wine chemical concentrations.