Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine

Figure 5

Principal component analysis biplot of sensory attribute ratings (overlaid with volatile phenol concentrations) for wines made from control grapes and grapes deployed during prescribed burning of wheat, oat, and Balansa clover stubble. A, aroma; AT, aftertaste; F, flavour.