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. 2022 Nov 24;11(23):3789. doi: 10.3390/foods11233789

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© 2022 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 of passion fruit wine fermented by commercial yeast strain ES488 (ES), BV818 (BV), VIC (VI) and CY3079 (CY). (A) The scores plot of passion fruit wine samples and (B) the loadings analysis of different metal oxide semiconductor (MOS) − type chemical sensors: 1 (aromatic), 2 (broad range), 3 (aromatic), 4 (hydrogen), 5 (arom − aliph), 6 (broad − methane), 7 (sulfur − organic), 8 (broad − alcohol), 9 (sulph − chlor) and 10 (methane − aliph).