Fig. 1: Cluster heat map of volatile compounds.
From: Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine
The columns of labels with capital letters represent the kiwi wines fermented from different kiwi varieties (YT Yate, HY Huayou, HWD Haywad, QM Qinmei, XX Xuxiang). Different lowercase letters on the values indicate significant differences between different treatment groups at p < 0.05.
