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 the Pinot Blanc treatment variants, showing the (a) scatter plot and (b) loading plot. PB C: control; PB 12 h SC: 12 h of prefermentation skin contact; PB 24 h SC: 24 h of prefermentation skin contact; PB 3D ST: 3 days of stabulation; PB 7D ST: 7 days of stabulation.</div>

Australian Journal of Grape and Wine Research

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Figure 3

Figure 3: The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars 

Figure 3 | The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars 