Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

Open Access

Table 1

Magnitude of the difference (median) of the olfactory phase for the wines after ageing with American (A), and French (F), with Medium (M) and Plus (P) toasted oak fragments that were treated with distilled water (CW), with PAW and with the sulphur burning of a sulfur disc (SO₂) and Kruskal-Wallis test and post hoc Dunn´s multiple comparison test.

Samples	AM	AP	FM	FP
CW	0	0.5a	1a	0
PAW	1.5	2a	1a	3
SO₂	1.5	4b	4b	1

Different letters mean significant differences between samples for each oak type (p < 0.05).

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