Figure 3.

Relationship between instrumental measurement of the model-wine formulations and trained panel scores for: (a1) density of samples without saliva, and ‘body’ scores; (a2) density of samples without added ethanol plus saliva, and ‘body’ scores; (b1) instrumental density of samples plus saliva, and ‘body’ score; (b2) instrumental density of samples without ethanol plus saliva, and ‘body’ score; (c) instrumental viscosity of samples plus saliva and ‘astringency score’. Model-wine letters indicate components: base wine (W), ethanol (E), mannoprotein (M), glycerol (G) and tannins (T).