Physicochemical and Sensory Characterization of Malvasia Wines from Different Mediterranean Areas

Table 2

Influence of samples (21), judges (8), and replications (3) on the twenty-one descriptors of wine samples.

Descriptors	values
	Sample	Judge	Replication
Aroma
Alcohol	6.26	65.61	0.61	2.98	0.99	1.93
Floral	5.23	68.37	2.06	3.28	0.94	1.13
Fruity	3.24	73.62	0.86	2.42	0.72	1.00
Citrus	48.10	28.60	0.07	3.34	1.01	1.23
Apricot	6.76	106.42	0.74	2.88	0.81	0.86
Exotic fruit	6.31	67.95	0.19	3.68	0.82	0.75
Stewed fruit	10.41	43.51	0.01	3.19	0.98	1.71
Honey	9.33	96.72	0.06	3.60	1.29	1.14
Yeasty	4.62	25.38	0.03	2.79	1.13	0.84
Raisins	6.18	27.28	4.26	2.63	1.00	1.02
Spicy	1.29	109.55	0.70	3.09	0.68	1.16
Woody	4.53	64.15	0.51	2.67	1.33	1.56
Taste
Acid	9.18	38.63	0.01	2.99	0.97	1.31
Sweet	16.35	35.49	2.72	2.73	1.03	1.21
Mouthfeel
Warm	9.97	42.95	2.71	2.74	1.20	1.73
Astringent	13.39	30.57	4.54	3.05	1.13	1.63
Flavor
Fruity	5.50	78.71	0.01	2.69	0.98	0.30
Honey	9.98	101.64	0.43	2.68	1.01	0.77
Raisins	8.90	35.90	1.72	3.07	1.11	0.89
Spicy	1.72	110.30	1.07	2.88	1.22	1.05
Woody	4.80	38.21	3.33	2.48	1.09	1.32

Significant difference for ; significant difference for ; superscript “n.s.” indicates no significant difference.