Figure 2.

Weighted regression coefficients from partial least squares regression analysis of well-modelled sensory attributes (A, aroma; F, flavour) from a sub-set of significant variables, (a). Phenolic measures (NB pigment, pigments which are non-bleachable, or resistant to bleaching by bisulfite; poly pigment, polymeric pigment; MM, average molecular mass of tannin determined by subunit composition; mDP, mean degree of tannin polymerisation; %gall, degree of tannin galloylation; %C-P, proportion of catechin extension subunits in tannin; %EC-T, proportion of epicatechin terminal subunits in tannin) and (b). Polysaccharide-associated monosaccharides (poly, polysaccharide) and fermentation volatiles.