Table 5.
Pearson’s Correlation Coefficient between viscosity at different shear rates and sensory attributes (body perception and astringency).
| Shear rate (1 s−1) (Instrumentally Measured) |
Body (p-Value) | Astringency (p-Value) |
|---|---|---|
| 100 | 0.485 (0.329) | 0.855 (0.030) |
| 10 | 0.083 (0.876) | 0.582 (0.226) |
| 1 | 0.032 (0.953) | 0.553 (0.255) |
| 0.1 | 0.118 (0.823) | 0.616 (0.192) |
| K | 0.077 (0.884) | 0.603 (0.205) |
| n | 0.128 (0.809) | 0.692 (0.127) |
Values in bold are different from 0 with a significance level alpha = 0.05. Model-wine letters indicate components: base wine (W), ethanol (E), mannoprotein (M), glycerol (G) and tannins (T).