Table 7 DA 2 sensory attribute overall means with Fisher’s LSD.

From: Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California

Wine

Red fruit

Bell pepper

Liquid smoke

Sweet BBQ

Solvent

Viscosity

Drying

Bitter

Ashy

Significant attributes

 20CF_A_ST

11.85 de

21.39 a

13.46 c

9.49 de

22.70 a

26.97 a

51.26 def

51.33 a

29.41 d

 20CF_B_ST

11.51 de

9.62 b

17.51 bc

20.82 bc

21.41 a

27.95 a

46.28 f

52.56 a

59.92 a

 20CF_C_ST

16.92 bcde

22.13 a

3.80 d

2.95 e

31.49 a

24.95 a

61.30 ab

50.82 a

22.21 de

 20MA_D_ST

11.82 de

6.05 b

25.03 a

25.36 b

22.46 a

26.18 a

61.13 abc

50.90 a

45.56 bc

 20ME_E_ST

21.41 abc

11.33 b

3.36 d

6.03 e

28.18 a

25.26 a

63.59 ab

44.87 a

13.72 ef

 20ME_F_ST

17.44 bcde

5.64 b

4.23 d

7.87 e

29.44 a

21.13 a

68.26 a

48.13 a

29.82 d

 20PV_G_ST

10.10 de

6.67 b

14.56 c

25.67 b

29.13 a

30.15 a

56.46 bcde

50.00 a

41.62 c

 20PV_H_ST

13.97 cde

5.95 b

16.90 bc

16.62 cd

23.82 a

24.51 a

58.28 bcd

47.69 a

50.90 abc

 20SY_I_ST

9.51 e

8.44 b

23.10 ab

44.80 a

22.10 a

25.85 a

52.82 cdef

43.97 a

52.74 ab

 20ZN_J_ST

18.49 abcd

8.03 b

4.97 d

6.87 e

25.87 a

28.59 a

48.62 ef

44.31 a

21.28 def

 21MA_K_NST

26.15 a

5.97 b

4.95 d

6.21 e

28.39 a

19.67 a

67.39 a

45.03 a

10.80 f

 21SY_L_NST

23.03 ab

7.13 b

3.92 d

4.41 e

31.51 a

22.77 a

52.61 def

44.31 a

13.82 ef

Wine

Dark fruit

Cooked fruit

Dried fruit

Spice

Alcohol hotness

Cigarette smoke

Musty

Medicinal/Brett

Menthol

Tar

Alcohol hotness- mouthfeel

Sweet

Sour

Non-significant attributes

 20CF_A_ST

20.46

8.87

16.77

8.59

50.79

12.92

23.77

18.49

17.79

7.05

56.74

19.36

47.85

 20CF_B_ST

19.26

13.28

20.74

8.41

50.64

17.79

21.08

21.05

14.18

8.05

55.77

19.82

40.85

 20CF_C_ST

18.00

17.44

18

6.18

49.03

5.64

16.87

10.97

18.95

5.08

57.74

19.15

44.31

 20MA_D_ST

15.72

15.18

17.13

10.13

50.64

13.33

17.85

15.69

14.82

9.72

56.38

16.97

53.00

 20ME_E_ST

18.08

17.08

18.08

8.28

49.92

7.21

13.10

15.59

20.64

6.33

50.36

16.79

55.15

 20ME_F_ST

22.36

23.72

17.56

9.79

54.72

2.74

12.44

9.62

18.97

6.08

62.69

21.05

53.03

 20PV_G_ST

16.21

12.15

22.51

9.26

53.08

11.92

23.18

19.49

15.03

8.41

61.59

19.9

48.13

 20PV_H_ST

15.18

13.26

19.46

7.26

49.36

15.44

23.13

21.36

19.46

6.77

54.62

19.41

45.41

 20SY_I_ST

11.67

11.13

20.54

11.08

46.05

14.85

17.90

16.79

17.28

8.28

53.41

19.79

63.33

 20ZN_J_ST

20.44

19.41

21.05

10.87

51.00

7.51

20.03

14.44

17.08

4.36

52.82

19.51

53.74

 21MA_K_NST

18.54

23.67

18.28

10.97

51.31

5.26

13.49

10.13

17.87

2.21

54.87

14.97

63.21

 21SY_L_NST

20.64

24.05

19.82

12.77

48.97

4.08

15.38

14.62

15.08

5.56

51.51

17.49

60.38

  1. Fisher’s LSD was used to determine differences between each column for the significant attributes.