Heat map combined with hierarchical cluster analysis of key aroma compounds of Pinot noir wines produced with three different winemaking treatments: control (C); whole cluster addition (WC); and dried stems addition (DS), over two vintages (A: 2016 and B: 2017). Vertical visualization shows the full aroma profile of each wine, whereas the horizontal axis shows the relative presence of the 56 aroma compounds for each wine. (See Casassa et al., pp. 21–35).

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