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

Figure 4

Concentration of selected volatile organic compounds for control (no dehydration) and wines made from partially dehydrated grapes fermented with S. cerevisiae EC1118 or S. uvarum CN1. Values are averages of 8 data points (duplicate measurements of 2 winemaking replicates, 2 bottles per replicate).