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Table 6
Average wine scores for sensory descriptors assessed by the panel test. T= Friedman test, ns = not significant; * and ** = significant per p<0.05 and p<0.01, respectively. Within each row, values followed by different letters are significantly different p=0.05. ro = retronasal olfaction.
| Descriptors | T | s | Ervi | CRO | BA |
|---|---|---|---|---|---|
| Colour intensity | 7.773 | * | 8.88 b | 8.25 b | 6.50 a |
| Purple hues | 1.996 | ns | 7.38 | 7.25 | 6.50 |
| Smell intensity | 0.776 | ns | 6.50 | 6.63 | 6.25 |
| Smell | |||||
| complexity | 1.720 | ns | 6.00 | 6.38 | 4.88 |
| Floral | 7.362 | * | 3.62 b | 4.00 b | 2.25 a |
| Violet | 6.810 | * | 3.00 b | 3.25 b | 1.75 a |
| Rose | 1.428 | ns | 1.75 | 2.50 | 1.63 |
| Dried flowers | 1.928 | ns | 1.00 | 1.25 | 1.75 |
| Red fruits | 10.867 | * | 4.00 b | 4.75 b | 2.87 a |
| Plum | 0.241 | ns | 2.88 | 3.25 | 2.88 |
| Cherry | 6.501 | * | 3.62 b | 4.62 b | 2.87 a |
| Blackberry | 6.918 | * | 3.37 b | 3.12 b | 1.75 a |
| Jammy | 1.546 | ns | 2.63 | 3.13 | 3.00 |
| Spicy | 0.414 | ns | 2.63 | 2.75 | 2.75 |
| Vanilla | 0.344 | ns | 1.88 | 1.50 | 1.50 |
| Cinnamon | 2.017 | ns | 1.00 | 1.00 | 1.25 |
| Dried fruit | 0.930 | ns | 1.50 | 1.50 | 2.38 |
| Herbaceous or | |||||
| vegetative | 1.144 | ns | 1.88 | 1.75 | 1.88 |
| Body | 8.188 | ** | 6.75 b | 6.87 b | 6.25 a |
| Acidity | 2.742 | * | 5.87 a | 5.28 a | 6.75 b |
| Astringency | 2.759 | * | 3.25 a | 4.5 b | 3.25 a |
| Bitterness | 0.907 | ns | 2.25 | 2.50 | 2.13 |
| Sweetness | 0.211 | ns | 1.75 | 1.75 | 1.88 |
| Taste balance | 1.870 | ns | 5.50 | 5.63 | 5.50 |
| Persistence | 3.802 | * | 6.37 b | 6.25 b | 5.62 a |
| Floral (ro) | 1.786 | ns | 2.88 | 2.75 | 2.88 |
| Fruity (ro) | 5.307 | * | 4.25 b | 4.00ab | 3.12 b |
| Spicy (ro) | 3.887 | * | 3.37 b | 2.75 a | 2.25 a |
| Vegetative (ro) | 1.440 | ns | 1.75 | 1.25 | 1.25 |
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