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. 2021 Mar 5;26(5):1391. doi: 10.3390/molecules26051391

Figure 1.

Figure 1

(a) PCA score plot (PC1 versus PC2) of all studied samples. The scores are colored according to the cultivars: CR—Crvena ranka, PZ—Požegača, TR—Trnovača; (b) PCA score plot (PC1 versus PC5) of all studied samples The scores are colored according to the pH of plum mash; (c) OPLS-DA score plot comprising cultivars CR versus PZ; (d) OPLS-DA score plot comprising cultivars TR versus PZ; (e) OPLS-DA score plot comprising different pH of plum mash, pH 3.0 versus pH 3.5; (f) OPLS-DA score plot comprising different yeast, natural versus Lalvin QA23™; (g) OPLS-DA score plot comprising enzyme addition, no addition versus Lallzyme BETA™; (h) OPLS score plot comprising correlation of brandy composition with its sensory properties. The scores are colored according to the grades of sensory evaluation.