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 control (C) and 12 h of skin contact at 15°C (12 h SC) variants of the four grape varieties, showing the (a) scatter plot and (b) loading plot. Sauvignon Blanc (SB) is shown in blue, Traminer (TR) is shown in black, Pinot Blanc (PB) is shown in yellow, and Grüner Veltliner (GV) is shown in green.</div>

Australian Journal of Grape and Wine Research

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Figure 5

Figure 5: The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars 

Figure 5 | The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars 