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

Figure 5

Spider plots of aroma attributes in flower-macerated Chardonnay wines at different aging times (a). (b) Just-about-right (JAR) scale percentages of responses grouped in five levels of C9m (B-I), CI2p3h9m (B-II), JS2p3h9m (B-III), LA0.5p3h9m (B-IV), CT1p2h9m (B-V), OF1p3h9m (B-VI) and SN2p2h9m (B-VII). Pearson correlation matrix (c) and principal component analysis (d) of JAR scores, OAVs and individual volatile compounds of different 9 month-aged flower-macerated Chardonnay wines. Samples of C9m, CI2p3h9m, JS2p3h9m etc. refer to Table 1.