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. 2015 May 18;20(5):8913–8927. doi: 10.3390/molecules20058913

Figure 1.

Figure 1

Mean ratings for sensory attributes of (a) Chardonnay (b) Sauvignon Blanc (c) Merlot and (d) Shiraz wines, made from control and smoke-affected grapes harvested at two different levels of maturity; A = aroma; F = flavor; (*: p < 0.05; **: p < 0.01, ***: p < 0.001).