Table 3.

Aroma and palate attributes used for sensory analysis of control and smoke-affected wines.

Attribute	Description
Aroma
Fruit	The overall intensity of fruit aroma
Smoke	Perception of smoke aroma, including smoked meat/bacon, toasty, charry, cigar box
Cold ash	Burnt aroma associated with ash, including ashtray, tarry, campfire
Earthy	Aromas associated with musty, dusty, wet wood, barnyard, mushroom, dank, moldy
Medicinal	Aromas characteristic of band-aids, disinfectant, cleaning products, solvents
Palate
Fruit flavor	The overall intensity of fruit flavor
Smoky flavor	Perception of smoke flavor, including bacon and smoked meat
Ashy aftertaste	Length of taste associated with residue of ashtray perceived in the mouth after expectorating, including coal ash, ashtray, tarry, acrid, campfire
Woody aftertaste	Length of taste associated with woody residue, including wood, oak, pencil shavings
Medicinal flavor	Flavors characteristic of band-aids, disinfectant, cleaning products, solvents
Metallic	The “tinny” flavor associated with metals
Bitter	Intensity of bitter taste/aftertaste
Drying	Drying, puckering mouthfeel after expectoration of the wine
Acidity	Intensity of sour/acid taste