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Multivariate statistical approaches for wine classification based on low molecu...

Background and Aims: Phenolic compounds influence the colour, flavour and astringency of wines. These compounds are extracted into the wine during grape fermentation and maceration and thus the winemaking process is the main factor affecting the phenolic content of wines, besides the varietal factor. In this work, we aimed to apply self organizing maps to investigate the relationships between the profile of phe...