Contribution of wine composition variables to Principal Component Analysis dimensions 1 and 2 in all the small-scale fermentations. The resulting components from this transformation shows that the first two principal component have the highest variance and accounts for as most of the variability in the data. thefirst 2 components contribute to 67.92% of the total variance. Choosing two components is good enough to show that the two grape and small-scale fermentations are well separated. This justifies that we do a separate analysis of the main components of each variety.