J. Agric. Food Chem. 1980, 28,353-356
although accounting for only 38% of the variance, separated 10 of the 11 White Riesling wines (R) from the nine Chardonnays (C) and four French Colombards (F). Weighted >0.50 on PC I (Data Set 11)were eight components, found in higher concentrations in R than C or F, some of which had fruity, floral descriptions, consistent with the aroma of R. Weighted
