The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars

<div>Principal component analysis of Sauvignon Blanc, showing the (a) scatter plot and (b) loading plot. SB C: control; SB 12 h SC: 12 h of prefermentation skin contact; SB 24 h SC: 24 h of prefermentation skin contact; SB 3D ST: 3 days of stabulation; SB 7D ST: 7 days of stabulation.</div>

Australian Journal of Grape and Wine Research

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Figure 1

Figure 1: The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars 

Figure 1 | The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars 