Table 4.

Sensory evaluation scores of citrus wines.

Fermentations	Clarity	Aroma (Fruity, Floral)	Taste	Taste Lasting	Overall Acceptability	Total
	/3	/6	/6	/3	/2	/20
Sc-Hu	2.83 ± 0.41 **	4.16 ± 0.41 **	3.83 ± 0.41 **	1.83 ± 0.41 **	1.33 ± 0.52 *	14.00 ± 0.63 **
Sc-Td	2.16 ± 0.41 **	3.67 ± 0.52 **	3.83 ± 0.41 **	2.00 ± 0.00 **	1.33 ± 0.52 *	13.00 ± 0.63 **
Sc-Hop	2.5 ± 0.55 **	4.5 ± 0.55 **	4.33 ± 0.52 **	2.00 ± 0.00 **	1.67 ± 0.52 **	15.00 ± 0.67 **
Sc	1.50 ± 0.55	2.83 ± 0.41	2.67 ± 0.52	1.00 ± 0.00	1.00 ± 0.00	9.00 ± 0.89

Data show the mean value of the scores from 9 panelists, and the significant differences were with respect to the control Sc. ** p < 0.01; * p < 0.05. Sc-Hu, S. cerevisiae/H. uvarum co-fermentation; Sc-Td, S. cerevisiae/T. delbrueckii co-fermentation; Sc-Hop, S. cerevisiae/H. opuntiae co-fermentation; Sc, S. cerevisiae fermentation.