Table 5.

Results of the sensory evaluation carried out on experimental wines after two (a) and twelve months (b) of bottle storage. The data reported are the sums of the ranks calculated for each sample after the ranking test. The lower the sum of the ranks calculated for a sample, the higher the intensity perceived by the panel for the attribute considered. Different letters mark significant differences according to the Friedman test (p < 0.05). Refer to Table 1 for sample codes.

(a)	Color Intensity		Orange Hue		Fruity Aroma		Vegetal, Herbaceous		Body, Structure		Astringency		Global Impression
Untreated	25	bc	12	a	21	a	12	a	18	ab	18	a	17	a
ENZ	17	abc	21	ab	19	a	19	a	20	ab	16	a	16	a
PEF 2	29	c	10	a	17	a	21	a	27	b	23	a	23	a
PEF 10	6	a	28	b	18	a	18	a	11	a	16	a	17	a
PEF 20	13	ab	19	ab	15	a	20	a	14	ab	17	a	17	a
(b)	Color Intensity		Orange Hue		Fruity Aroma		Vegetal, Herbaceous		Body, Structure		Astringency		Global Impression
Untreated	25	ab	16	ab	20	a	23	a	20	a	21	a	15	a
ENZ	23	ab	18	ab	22	a	16	a	21	a	23	a	23	ab
PEF 2	31	b	13	a	26	a	18	a	28	a	29	a	31	b
PEF 10	15	a	29	b	20	a	26	a	17	a	18	a	18	ab
PEF 20	11	a	29	b	17	a	22	a	19	a	14	a	18	ab