Table 1.

Associations between PROP sensitivity and wine descriptors.

Wine descriptors	Czech Republic			Italy			Czech Republic and Italy
	Coef.	95% CI	P-value	Coef.	95% CI	P-value	Coef.	95% CI	P-value
Bitterness	−0.17	(−0.37; 0.03)	0.09	−0.26	(−0.46; −0.06)	0.01	−0.20	(−0.34; −0.06)	0.005
Sourness	0.13	(−0.07; 0.32)	0.20	−0.11	(−0.29; 0.07)	0.23	0.01	(−0.12; 0.14)	0.85
Astringency	0.08	(−0.09; 0.25)	0.34	−0.17	(−0.35; 0.01)	0.07	−0.02	(−0.15; 0.10)	0.71