The first principal component (PC1) separated the wine from the extracted wine with pectase from other samples based on the higher concentrations of medium-chain fatty acids (octanoic and n-hexadecanoic acid) and mediumchain ethyl esters (ethyl octanoate, ethyl palmitate, and ethyl octadecanoate).
The wine from nonextracted pulpy juice with pectase (B) showed favorable acceptability compared to the others.
Wine from the extracted juice with pectase (*); wine from the extracted juice without pectase (**); wine from nonextracted pulpy juice with pectase (***); wine from nonextracted pulpy juice without pectase (***).
(A) Wine from the extracted juice with pectase, (B) wine from the extracted juice without pectase, (C) wine from nonextracted pulpyjuice with pectase, and (D) wine from nonextracted pulpyjuice without pectase.
