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. 2019 Feb 12;24(3):635. doi: 10.3390/molecules24030635

Figure 6.

Figure 6

Sensory analysis carried out by a panel of nine experienced tasters. W—control wine; WL—wine with lees; WLS—wine with sonicated lees; WC—wine with oak chips; WCL—wine with lees and oak chips; WCLS—wine with sonicated lees and oak chips. Different letters in the same axis indicate values with statistical significant differences (p < 0.05).