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. 2020 Feb 20;9(2):224. doi: 10.3390/foods9020224

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© 2020 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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Principal component analysis (PCA) of 31 sensory attributes perceived significantly different between six GL wines and four distinct hedonic consumer clusters as supplementary data, including Cluster 1 (n = 44); Cluster 2 (n = 28); Cluster 3 (n = 26) and Cluster 4 (n = 26). Prefixes: A- = Aroma attribute; T- = taste; F- = flavor attribute; M- = mouthfeel, Ap- = appearance, FL- = aftertaste (fruit and non-fruit) intensity of different wine treatments, PRE = GL extracts added prior to fermentation (PRE 1, PRE 2 and PRE 4), and POST = GL extracts added after fermentation process (POST 1 and POST 4).