Table 4.

Sensory evaluation of orange wines fermented with non-Saccharomyces mono-cultures (average ± SD)

Species	Color (3)	Aroma (6)	Mouthfeel (6)	Taste lasting (3)	Overall acceptability (2)	Total (20)
C. tropicalis	1.83 ± 0.41	2.33 ± 0.52	2.6 ± 0.75	1.67 ± 0.52	1.00 ± 0.00	9.44 ± 0.89
H. uvarum	2.33 ± 0.52	4.50 ± 0.84	3.33 ± 0.52	1.67 ± 0.52	1.00 ± 0.00	12.83 ± 0.75**
P. terricola	2.33 ± 0.52	2.67 ± 0.52	2.17 ± 0.75	1.17 ± 0.41	1.00 ± 0.00	9.33 ± 0.82
H. opuntiae	2.0 ± 0.63	3.33 ± 0.52	2.83 ± 0.75	1.33 ± 0.52	1.17 ± 0.41	10.66 ± 0.82
C. humilis	2.5 ± 0.55	2.67 ± 0.52	2.0 ± 0.63	1.17 ± 0.41	1.17 ± 0.41	9.50 ± 0.84
H. occidentalis	2.67 ± 0.52	3.5 ± 0.55	3.0 ± 0.63	2.0 ± 0.41**	1.00 ± 0.00	12.33 ± 0.82**
P. kudriavzevii	2.5 ± 0.55	4.5 ± 0.55	4.83 ± 0.41**	2.17 ± 0.41**	1.67 ± 0.52	15.66 ± 0.82**
C. lusitaniae	2.17 ± 0.41	2.5 ± 0.52	2.8 ± 0.55	1.07 ± 0.52	1.0 ± 0.41	9.54 ± 0.75
T. delbrueckii	2.0 ± 0.63	3.83 ± 0.75	3.83 ± 0.75**	1.83 ± 0.41*	1.17 ± 0.41	12.67 ± 0.82**
S. cerevisiae	2.0 ± 0.63	3.17 ± 0.41	2.5 ± 0.55	1.17 ± 0.41	1.17 ± 0.41	10.00 ± 0.89

Data show the mean value of scores from nine assessors

**p < 0.01; *p < 0.05