Project 4.4.3 » fig26

Figure 1. Chemical analysis of 2019 wild ferment Chardonnay wines treated with varying levels of SO2 (10, 20 or 40 mg/L) prior to fermentation. Only those analytes that displayed a statistically significant change in concentration (ANOVA, p < 0.001) are shown. Values are presented as the ratio of the observed concentration relative to wine without SO2 Grey shading indicates the odour activity (OAV) threshold for that compound. Analytes that exceed their OAV are marked with asterisks.