Research Article

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

Figure 5

Concentrations of (a) IPMP, (b) SBMP, and (c) IBMP for control (no dehydration) and treatment wines made from partially dehydrated grapes fermented with S. cerevisiae EC1118 or S. uvarum CN1. Lowercase (EC1118) and uppercase (CN1) letters indicate statistical differences within the same yeast treatment determined by analysis of variance with mean separation by Fisher’s least significant difference (). Asterisks (, , and ) indicate significant differences between yeast strains at the indicated dehydration target as determined by Student's t-test.
(a)
(b)
(c)