Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines

Table 12

Contribution of the variables to each principal component for the analyzed wines.

Variable	PC 1	PC 2
C	0.995	0.033
L	0.991	0.081
a	0.989	−0.043
b	0.980	0.184
a /b ratio	−0.963	−0.227
b /C ratio	0.959	0.278
h	0.958	0.282
a /C ratio	−0.932	−0.326
CI	−0.794	0.601
Intensity^a	−0.747	0.659
Hue	0.129	0.989
Yellow (%)	0.123	0.989
Red (%)	−0.109	−0.987
dA (%)^b	−0.118	−0.987
Tone^a	0.177	0.983
Blue (%)	−0.133	−0.982
I280	−0.335	0.930
K-K^c	−0.692	0.710
Chemical age^d	0.140	−0.254
Total anthocyanin	−0.577	0.487

Note.^aValues of color intensity and hue obtained by the software developed by Ayala et al. [19]. ^bPercentage of the color due to the free and combined anthocyanins described by Glories. ^cKerenyi and Kampis Index. ^dProportion of total pigment color due to polymeric pigment (CA_II).