Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region

<table class="fixed-width table-group" id="tab2"><tr><td><table class="table"><colgroup><col style="width:12.42em"/><col style="width:18.00em"/></colgroup><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Attributes generated in training sessions</td><td class="align_center">Attributes selected by consensus identified in wines</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Raspberry Caramel Truffle Liquorice Fresh Clove Mint Pepper Leather Tobacco Sweet Coffee Fresh fruit Lychee Violet Roses Toffee Citric Blackberry Blackcurrant Redcurrant Prune Apricot Sweet fruit Cinnamon Vanilla Floral Cassis</td><td class="align_center">Raspberry Blackberry Redcurrant Blackcurrant Strawberry Prune Liquorice Fresh Clove Pepper Coffee Leather Tobacco Sweet Floral Fresh fruit Lychee Cassis</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Sensory attributes used for described sensory aroma profile of monovarietal and co-winemaking wines.</div>

Journal of Food Quality

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Table 2

Table 2: Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region 