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. 2020 Mar 18;10:4911. doi: 10.1038/s41598-020-61690-z

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Principal component analysis showing the observations plot (A) and loadings plot (B) for the major volatile compounds accumulated at the end of fermentation of Chenin blanc. The fermentations were conducted spontaneously (SP), inoculated with EC1118 (EC) or inoculated with the consortium (NS-SC) at 15 °C (T15) and 25°(T25), mg/L (S30) and without SO₂ (S0).