Table 2.
Descriptors evaluated in the sensory session, and the anchors used in the line-scale.
| Descriptor | Anchors |
|---|---|
| Color intensity | Light–Dark |
| Red fruits aroma | Absent–Intense |
| Black fruits aroma | Absent–Intense |
| Yeast aroma | Absent–Intense |
| Spicy aroma | Absent–Intense |
| Floral aroma | Absent–Intense |
| Oak aroma | Absent–Intense |
| Sweet aroma | Absent–Intense |
| Sweet taste | Absent–Intense |
| Acidic taste | Absent–Intense |
| Bitter taste | Absent–Intense |
| Oak flavor | Absent–Intense |
| Herbs flavor | Absent–Intense |
| Red fruits flavor | Absent–Intense |
| Black fruits flavor | Absent–Intense |
| Spicy flavor | Absent–Intense |
| Body | Light–Full |
| Astringency | Absent–Intense |
| Warming mouthfeel | Absent–Intense |