Fig. 3: Overall MFA of red wine chemical and sensory data. | npj Science of Food

Fig. 3: Overall MFA of red wine chemical and sensory data.

From: Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars

Fig. 3

a Partial axes, b individuals coloured by grape type, c quantitative variables for basic oenological parameters, d quantitative variables for PAC, e quantitative variables for volatiles (cos2 = 0.5), f quantitative variables for polyphenols (cos2 = 0.5), g quantitative variables for anthocyanins and CIELab, h quantitative variables for sensory analysis. a. aroma, f. flavour.

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