Table 4.
Mean of descriptive sensory scores in the mouth for trained panel and expert panel for wine-in-mouth sensations when (a) consuming the samples and (b) 10 seconds after swallowing.
| Trained Panel | Expert Panel | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Body | Astringency | Alcohol | Cereal | Bitter | Body | Astringency | Alcohol | Cereal | Bitter | |
| (a) | ||||||||||
| W | 2.71 b* | 1.40 b | 2.84 bc | 0.52 a | 0.56 b | 3.62 b | 2.04 b | 1.07 | 2.46 c | 1.71 c |
| WE | 3.53 ab | 2.61 ab | 4.99 a | 0.96 a | 4.07 a | 4.96 a | 3.73 ab | 4.56 | 2.59 c | 4.30 a |
| WM | 4.09 a | 2.92 ab | 2.36 c | 1.25 a | 1.42 b | 4.18 ab | 2.73 ab | 1.46 | 3.06 bc | 1.91 c |
| WG | 4.57 a | 3.50 ab | 2.08 c | 0.81 a | 1.18 b | 4.33 ab | 2.88 ab | 2.31 | 2.298 c | 1.69 c |
| WT | 3.60 ab | 5.28 a | 2.37 c | 1.65 a | 2.15 ab | 3.92 ab | 4.28 a | 2.56 | 4.21 ab | 2.84 b |
| WEMGT | 4.02 a | 4.369 ab | 3.54 b | 1.71 a | 3.89 a | 4.77 a | 3.88 ab | 4.03 | 4.52 a | 3.43 b |
| (b) | ||||||||||
| W | 1.34 a | 1.33 a | 0.34 a | 0.67 a | 0.68 a | 3.50 a | 3.00 a | 1.67 a | 2.00 a | 1.12 a |
| WE | 2.01 a | 3.00 a | 3.43 a | 1.00 a | 2.33 a | 4.00 a | 3.70 a | 4.00 a | 2.33 a | 3.33 a |
| WM | 2.00 a | 3.08 a | 0.66 a | 1.57 a | 1.00 a | 3.60 a | 2.67 a | 2.00 a | 2.67 a | 1.67 a |
| WG | 2.05 a | 1.98 a | 1.00 a | 1.65 a | 1.15 a | 3.23 a | 2.33 a | 1.70 a | 1.80 a | 1.67 a |
| WT | 2.37 a | 4.02 a | 0.69 a | 1.00 a | 2.00 a | 3.31 a | 4.00 a | 2.20 a | 3.50 a | 1.95 a |
| WEMGT | 2.67 a | 3.68 a | 2.43 a | 2.00 a | 3.00 a | 3.98 a | 3.68 a | 3.00 a | 4.00 a | 2.67 a |
Model-wine letters indicate components: base wine (W), ethanol (E), mannoprotein (M), glycerol (G) and tannins (T). * Tukey test among wine-model formulations, same letter in the same column, does not differ significantly, p < 0.05.