Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment

Figure 2

Biplot of principal component analysis of hawthorn wines. (a) Wine from the extracted juice with pectase (●); wine from the extracted juice without pectase (⧫); wine from nonextracted pulpy juice with pectase (▲); wine from nonextracted pulpy juice without pectase (■); (b) aroma compositions: (1) 1-propanol; (2) isobutyl alcohol; (3) 1-butanol; (4) isoamyl alcohol; (5) 3-ethoxy-1-propanol; (6) 3-hexen-1-ol; (7) 2,3-butanediol; (8) alpha-terpineol; (9) 3-methylthiopropanol; (10) benzyl alcohol; (11) phenylethyl alcohol; (12) 3-ethyl-1-butanol; (13) acetic acid; (14) isobutyric acid; (15) butanoic acid; (16) 2-methyl butyric acid; (17) hexanoic acid; (18) octanoic acid; (19) n-decanoic acid; (20) 9-decenoic acid; (21) n-hexadecanoic acid; (22) isoamyl acetate; (23) ethyl hexanoate; (24) ethyl pyruvate; (25) ethyl lactate; (26) ethyl octanoate; (27) ethyl 3-hydroxybutyrate; (28) butyrolactone; (29) diethyl butanedioate; (30) 2-phenylethyl acetate; (31) ethyl palmitate; (32) Ethyl 9-hexadecenoate; (33) ethyl octadecanoate; (34) ethyl oleate; (35) furfural; (36) 5-methyl furfural; (37) acetoin; (38) eugenol.

(a)

(b)