Sensorial and Volatile Analysis of Wines Made from Partially Dehydrated Grapes: An Ontario Case Study

<div>Principal components analysis biplot of descriptive analysis data for wines made from partially dehydrated grapes including winemaking replicates fermented with <i>S. cerevisiae</i> EC1118 and <i>S. uvarum</i> CN1 at different starting sugar concentrations (control (21.5°Brix), 26.0°Brix, and 27.5°Brix).</div>

Journal of Food Quality

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Figure 2: Sensorial and Volatile Analysis of Wines Made from Partially Dehydrated Grapes: An Ontario Case Study 