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. 2019 Nov 1;8(11):538. doi: 10.3390/foods8110538

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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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PCA biplot of mean sensory data obtained from the RATA panel (n = 65) overlaid with basic chemical analyses as supplementary data for 18 wines (28 L ferments) made with and without GL extracts added pre- and post-fermentation. Prefix A- = aroma attribute, T- = taste, F- = flavor attribute, M- = mouthfeel, Ap- = appearance, FL- = aftertaste (fruit and nonfruit). Prefixes PRE = GL extracts added prior to fermentation (PRE 1, PRE 2, and PRE 4), POST = GL extracts added after fermentation process (POST 1 and POST 4).