Open Access

Table 1

Attributes and reference standards.

Attribute Training standard
Apple Apple skin in wine
Citrus Citrus peel in wine
Peach Peach aroma (Wild/Heidelberg/Germany)
Body/Fullness 6 g/l Glycerin added to wine
Acid Wine de-acidified by 1.5 g/l with calcium carbonate
Bitterness 1 g/l caffeine added to wine
Sweetness 5 g/l sucrose in wine
Cooked vegetables French bean in wine

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