Figure 2.

Principal component analysis (PCA) plot of minor volatiles isolated by low alcohol wines fermented by wet or freeze-dried free or immobilized kefir culture. Fr: low alcohol wine fermented by free kefir culture, Ap: low alcohol wine fermented by immobilized kefir culture on apple pieces, DCM: low alcohol wine fermented by immobilized kefir culture on delignified cellulosic material (DCM), GS: low alcohol wine fermented by immobilized kefir culture on grape skins. The state of the cells is referred as W: Wet cells or Fd: Freeze-dried cells, after the sample’s name. The fermentation temperature is indicated at the end of the sample code.