Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging

Figure 3

Spider plots of aroma attributes in Chrysanthemum indicum-macerated (a), Jasminum sambac-macerated (b), Lavandula angustifolia-macerated (c), Clitoria ternatea-macerated (d), Osmanthus fragrans-macerated (e), and Sambucus nigra-macerated (f) Chardonnay wines at different concentrations and maceration times. Samples of CI1p1h, JS1p1h, LA0.5p1h etc. refer to Table 1.

(a)

(b)

(c)

(d)

(e)

(f)