Table 6 DA 1 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

Dark fruit

Alcohol hotness

Medicinal/Brett

Liquid smoke

Sweet BBQ

Tar

Viscosity

Drying

Sweet

Sour

Ashy

Significant attributes

 20CS_A_ST

14.64 bc

18.02 abc

56.93 a

17.43 bcd

11.62 cd

11.55 bcd

8.48 d

28.19 ab

48.05 ef

24.86 a

44.976 b

27.38 de

 20CS_B_ST

14.93 bc

19.74 abc

47.52 bcde

21.62 abc

16.76 bc

16.74 b

10.26 cd

27.24 ab

50.86 de

16.81 bc

36.93 c

46.24 bc

 20CS_C_ST

16.79 abc

16.10 bcd

43.29 cde

25.64 ab

20.31 b

15.14 bc

15.91 bc

21.55 ab

64.17 ab

12.88 c

43.67 bc

48.64 b

 20CS_D_ST

23.72 a

18.64 abc

38.76 e

12.02 d

3.57 e

8.91 cd

4.31 d

19.79 b

66.48 a

10.95 c

38.86 bc

18.19 ef

 20CS_E_ST

11.38 c

13.19 cd

41.14 de

27.74 a

33.31 a

28.24 a

17.33 ab

22.57 ab

59.41 abcd

12.36 c

40.57 bc

67.86 a

 20CS_F_ST

25.07 a

24.12 a

53.60 ab

11.64 d

3.93 e

5.07 d

4.64 d

29.24 ab

51.41 cde

21.52 ab

42.91 bc

21.55 ef

 20CS_G_ST

20.36 ab

21.05 ab

50.33 abc

13.38 cd

7.67 de

8.57 cd

7.79 d

23.38 ab

60.60 ab

16.36 bc

46.10 ab

37.45 cd

 20CS_H_ST

22.39 ab

17.20 abcd

49.10 abcd

16.93 bcd

10.12 cde

7.49 d

6.83 d

30.33 a

41.20 f

24.21 ab

42.74 bc

20.50 ef

 21CS_I_NST

22.45 ab

18.19 abc

49.26 abcd

14.69 cd

3.88 e

7.31 d

8.12 d

25.81 ab

60.41 abc

13.43 c

53.57 a

15.79 f

 21CS_J_NST

24.38 a

19.31 abc

51.17 abc

15.64 cd

4.33 e

8.98 cd

8.07 d

26.60 ab

55.21 bcde

16.95 bc

52.95 a

15.76 f

 21CS_K_ST

14.52 bc

9.43 d

43.43 cde

29.10 a

38.05 a

30.17 a

23.50 a

28.91 ab

50.48 de

16.81 bc

53.24 a

65.00 a

Wine

Cooked Fruit

Dried Fruit

Bell Pepper

Spice

Cigarette Smoke

Musty

Menthol

Solvent

Alcohol Hotness- Mouthfeel

Bitter

Non-significant attributes

 20CS_A_ST

15.33

17.60

5.26

10.29

6.88

17.50

18.88

33.60

56.43

45.31

 20CS_B_ST

16.43

17.67

17.50

8.79

18.36

17.45

17.33

30.10

44.14

46.79

 20CS_C_ST

16.10

17.40

12.12

7.57

16.12

21.26

16.26

27.90

44.88

43.64

 20CS_D_ST

27.26

21.50

9.71

7.76

5.55

15.95

17.29

25.07

37.57

37.90

 20CS_E_ST

11.79

10.57

5.95

5.76

24.57

27.64

15.69

24.00

49.45

46.55

 20CS_F_ST

27.00

20.90

7.74

11.64

5.02

11.05

16.69

33.76

56.50

46.21

 20CS_G_ST

21.76

21.31

6.69

8.88

8.36

17.79

18.93

32.24

52.83

45.19

 20CS_H_ST

24.32

14.46

9.17

9.83

12.24

18.29

17.32

29.75

53.81

44.37

 21CS_I_NST

26.05

19.93

8.36

10.50

4.71

17.05

16.71

36.74

54.12

40.17

 21CS_J_NST

22.07

17.76

8.55

8.60

5.48

18.48

20.17

31.24

51.24

43.48

 21CS_K_ST

8.83

13.33

4.14

6.88

25.48

20.07

14.45

27.55

52.83

43.50

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