Fig. 3.

Loadings of the volatile compounds and the distribution of the wine samples in the first two PCs. BV818: wine samples inoculated with S. bayanus BV818 alone at 25 °C. P3-3: wine samples inoculated with M. agaves P3-3 alone at 25 °C. CF: wine samples inoculated with BV818 and P3-3 simultaneously at 25 °C. SF: wine samples inoculated with P3-3 prior to BV818 48 h at the corresponding fermentation temperatures (17 °C, 21 °C, 25 °C and 29 °C). P: Phenols, A: Alcohols, E: Esters, AC: Acids, AK: Aldehydes and ketones