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. 2020 Aug 28;9(9):1193. doi: 10.3390/foods9091193

Figure 1.

Figure 1

Principal component biplot of significant (p < 0.05) and close to significant sensory attributes (p < 0.10) for the harvest time and water addition winemaking treatments determined in Shiraz wines at 12 months post-fermentation. A: Aroma, F: Flavour, H-1, H-2, H-3 = harvest-1, harvest-2 and harvest-3; DA-1, DA-2 = direct water addition treatment 1 and direct water addition treatment 2; RR-1, RR-2 = juice substitution treatment-1, juice substitution treatment 2; RO-1, RO-2 = saigneé treatment 1 and saigneé treatment 2.