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

Figure 4

The pH (A-I), titratable acidity (TA) (A-II), TPC (A-III), DPPH (A-IV) and FRAP (A-V) of different flower-macerated Chardonnay wines at different aging times (a). Pearson correlation matrix (b), partial least squares-discriminant analysis (c) and sparse principal component analysis (d) of volatile compounds, OAVs, physicochemical properties and tested responses of different flower-macerated Chardonnay wines at different aging times. Partial least squares-discriminant analysis (e) and sparse principal component analysis (f) of OAVs, physicochemical properties and tested responses of different flower-macerated Chardonnay wines at different aging times.