Figures & data
Table 1. Physicochemical parameters of different yeast strain fermented wines after alcoholic and malolactic fermentations.
Table 2. Concentration and aromatic parameters of volatile compounds in different yeast strain fermented wines after alcoholic and malolactic fermentations (ug/L).
Table 3. Odor activity value (OAV) of main volatile compounds (OAV>0.1) in different yeast strain-fermented wines after alcoholic and malolactic fermentations.
Figure 1. Total OAVs (∑OAV) of aroma series in different yeast strains treated wines after alcoholic fermentation (a) and malolactic fermentation (b). Different letters in the same aroma series represent the significant differences at a significant level of 0.05.
Figure 2. Principal component analysis biplot of aromatic volatiles with their OAV above 1 in different yeast strain fermented Cabernet Sauvignon wines after alcoholic fermentation (AF) and malolactic fermentation (MLF). Aromatic volatiles used in this analysis were selected from .
