Open Access
Tabla 4.
Porcentaje mínimo de la variedad principal implicada en el corte para percibir tipicidad varietal con un nivel de significancia del 5% (P < 0.05).
| Variedad Principal | Variedad Secundaria | Porcentaje Mínimo de Variedad Principal |
|---|---|---|
| Con el Cual se Percibe Tipicidad Varietal (nivel de significancia del 5%) | ||
| Malbec | Bonarda | 85 |
| Syrah | 85 | |
| Tempranillo | 85 | |
| Aspirant Bouchet | 85 | |
| Merlot | 75 | |
| Cabernet Sauvignon | 80 | |
| Cabernet Sauvignon | Bonarda | 85 |
| Syrah | 85 | |
| Malbec | 75 | |
| Merlot | 85 | |
| Tempranillo | 85 | |
| Aspirant Bouchet | 85 | |
| Syrah | Malbec | 85 |
| Bonarda | 85 | |
| Merlot | 75 | |
| Cabernet Sauvignon | 85 | |
| Aspirant Bouchet | 85 | |
| Bonarda | Aspirant Bouchet | 85 |
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