Research Article

Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region

Table 5

Rotated principal component loadings for aroma sensory terms.

Aroma termComponent
12

Tobacco−0,9700,089
Fresh fruit−0,962−0,093
Strawberry−0,871−0,159
Floral0,8610,376
Prune0,7890,476
Lychee0,7680,184
Redcurrant0,7200,630
Coffee0,6800,618
Blackberry0,6360,426
Sweet0,031−0,910
Blackcurrant0,4920,757
Raspberry0,3470,754
Pepper−0,350−0,732
Fresh−0,1900,221
Leather0,0540,259
Clove0,4430,287
Cassis−0,0340,535
Liquorice0,5090,045

variance explained by PC43.5938.89

Cumulative of variance43.5982.48

Loading values > 0.700 are marked throughout in boldface type.