Research Article
Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon
Figure 3
Loadings and scores biplot derived from principal component analysis (PCA) after varimax rotation and Kaiser normalization () using most of the measured parameters. AC antioxidant capacity; Alcoh: alcoholic taste; Bacteria: total count; Cond conductivity; DM dry matter; Flav: flavonoids; OA overall acceptability; OHS overall hedonic score; Phe polyphenols; DPPH scavenging activity; spore: spore-forming bacteria; TSS: total soluble solids; TTA: total titratable acidity.