Fig. 4
From: Impact of different temperature profiles on simultaneous yeast and bacteria fermentation
PCA analysis of the main represented volatile compounds that characterized wines obtained by yeast/bacteria simultaneous fermentation at different temperature profiles (mean data, n = 3). Experiments were performed in two different grape must (G1 and G2) at 3 temperature profiles. T1 test: 16/22 °C in 3 days, B. T2 test: 18/24 °C in 3 days, and C. T3 test: 22/32 °C in 5 days. a Projection of variables in the plain 1 × 2. b Distribution of cases in the plain 1 × 2