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 Grüner Veltliner, showing the (a) scatter plot and (b) loading plot. The results are shown in blue for treatment at 15°C and red for treatment at 25°C. GV C: control; GV 12 h SC: 12 h of prefermentation skin contact; GV PMF: partial mash fermentation; GV FMF: full mash fermentation.</div>

Australian Journal of Grape and Wine Research

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Figure 4

Figure 4: The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars 

Figure 4 | The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars 