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. 2021 Dec 1;11(12):957. doi: 10.3390/membranes11120957

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Principal component analysis (PCA) of sensory attributes and volatile compounds with an OAV >1 in wine samples with different dealcoholization methods. White_CK: original white wine, Rose_CK: original rose wine, Red_CK: original red wine, White_RO: dealcoholized white wine by reverse osmosis, Rose_RO: dealcoholized rose wine by reverse osmosis; Red_RO: dealcoholized red wine by reverse osmosis, White_VD: dealcoholized white wine by vacuum distillation, Rose_VD: dealcoholized rose wine by vacuum distillation, Red_VD: dealcoholized red wine by vacuum distillation, ED: ethyl decanoate. EH: ethyl hexanoate, EO: ethyl octanoate, HA: hexyl acetate, IA: isoamyl acetate, PA: phenethyl acetate, HN: 1-hexanol, DDN: dodecanol, HA: hexanoic acid, β-dam: β-damascenone, GN: geraniol, and OA: octanoic acid.