Table 5.
Average scores and p-values for significantly different (p < 0.05) sensory attributes of the wines based on the Fresh Fruit (FF) harvest.1
| Fresh Fruit | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| FF Control | FF_D1 | FF_D2 | FF_D3 | FF_S1 | FF_S2 | FF_S3 | p-value | Control | Dilution | Substi-tution | p-Value | |
| % ABV | 13.6 | 9.0 | 10.8 | 12.6 | 9.6 | 11.1 | 12.6 | - | - | - | - | - |
| Aroma | ||||||||||||
| Dried fruit | 42.1 a,b | 26.2 c | 33.6 a,b,c | 48.0 a,b | 29.0 b,c | 29.3 b,c | 50.4 a | 0.0174 | 42.1 | 35.9 | 34.5 | 0.949 |
| Confectionery | 49.2 a | 27.1 c,d | 31.6 b,c,d | 37.7 a,b,c | 20.5 d | 40.3 a,b,c | 46.3 a,b | 0.0038 | 49.2 | 32.1 | 34.4 | 0.444 |
| Mixed spice | 45.2 a | 22.8 c | 23.4 c | 38.6 a,b,c | 27.1 b,c | 29.3 b,c | 35.3 a,b,c | 0.0035 | 45.2 | 28.3 | 30.0 | 0.552 |
| Sweaty | 26.7 c | 47.1 a,b | 44.0 a,b | 34.8 b,c | 57.0 a | 36.2 b,c | 50.2 a,b | 0.0039 | 26.7 | 41.9 | 47.5 | 0.215 |
| Alcohol | 51.3 a | 29.2 c | 35.0 b,c | 36.1 b,c | 30.0 c | 43.8 a,b,c | 51.1 a,b | 0.0145 | 51.3 | 33.4 | 40.4 | 0.074 |
| Flavour | ||||||||||||
| Flavour intensity | 65.1 a | 35.3 d | 51.8 bc | 52.3 b,c | 47.7 c | 51.0 c | 63.8 a,b | <0.0001 | 65.1 a | 46.4 c | 53.0 b | 0.020 |
| Sour fruit | 48.3 b,c | 57.3 a,b | 66.7 a | 54.8 a,b,c | 63.4 a | 67.0 a | 40.2 c | 0.0073 | 48.3 | 59.6 | 59.0 | 0.541 |
| Dried fruit | 33.8 a,b | 20.1 b | 25.1 b | 31.6 a,b | 21.5 b | 19.6 b | 45.3 a | 0.0194 | 33.8 | 25.6 | 26.7 | 0.474 |
| Dark fruit | 52.1 a,b | 35.8 b,c | 39.7 b,c | 48.5 a,b,c | 41.0 b,c | 33.0 c | 63.6 a | 0.0187 | 52.1 | 41.3 | 43.6 | 0.374 |
| Confectionery | 47.4 a | 16.8 d | 26.3 c,d | 29.7 b,c | 15.8 d | 32.6 b,c | 40.4 a,b | <0.0001 | 47.4 | 24.2 | 28.2 | 0.161 |
| Mixed spice | 36.6 a | 18.8 d | 21.5 c,d | 32.8 a,b,c | 23.5 d,c,d | 21.9 c,d | 36.1 a,b | 0.0055 | 36.6 | 24.4 | 26.0 | 0.420 |
| Green | 29.8 c | 44.9 a | 42.5 a,b | 39.0 a,b,c | 48.3 a | 38.3 a,b,c | 23.3 c | 0.0402 | 29.8 | 42.1 | 38.3 | 0.227 |
| Alcohol | 62.8 a | 23.8 d | 35.3 c,d | 47.5 b,c | 26.6 d | 41.6 b,c | 55.3 a,b | <0.0001 | 62.8 | 35.5 | 39.4 | 0.145 |
| Mouthfeel | ||||||||||||
| Body | 53.3 a | 20.4 c | 29.3 b,c | 37.3 b | 25.3 c | 37.0 b | 50.8 a | <0.0001 | 53.3 a | 29.0 c | 36.0 b | 0.009 |
| Astringency | 53.5 a | 22.0 e | 38.3 cd | 43.0 a,b,c | 30.5 d,e | 40.9 b,c,d | 52.8 a,b | <0.0001 | 53.5 a | 34.4 b | 40.0 b | 0.042 |
1 Values are means of three replicates. Different superscripted lower-case letters within a row indicate significantly different means (p ≤ 0.05, one-way (treatment) and two-way (mode [shown with grey shading] and level of water addition) ANOVA, post hoc Fisher’s least significant difference (LSD)) within a given maturity stage.