TABLE 4.
Statistical differences between wines and distillates, produced by control and modified yeast strains, with respect to sensory evaluations
| Wine or distillate, property, and effect | Degrees of freedom | Deviance | Approx significance level |
|---|---|---|---|
| Chenin blanc (after 6-mo bottle aging) | |||
| Solvent or chemical | |||
| VIN13 vs VIN13(pATF1-s) | 1 | 3.469839 | 0.0625 |
| Remainder | 2 | 1.569997 | 0.4561 |
| VIN7 vs VIN7(pATF1-s) | 1 | 8.456209 | 0.0036 |
| Remainder | 2 | 0 | 0.9999 |
| Fruity or flowery | |||
| VIN13 vs VIN13(pATF1-s) | 1 | 2.85073 | 0.0913 |
| Remainder | 2 | 3.374044 | 0.1851 |
| 70% Distillate | |||
| Solvent or chemical | |||
| VIN13 vs VIN13(pATF1-s) | 1 | 12.64813 | 0.0004 |
| Remainder | 2 | 7.126894 | 0.68 |
| Herbaceous | |||
| VIN13 vs VIN13(pATF1-s) | 1 | 5.137426 | 0.0234 |
| Remainder | 2 | 0.351211 | 0.8389 |
| Heads associated | |||
| VIN13 vs VIN13(pATF1-s) | 1 | 4.444999 | 0.035 |
| Remainder | 2 | 0.907532 | 0.6352 |
a
Only the properties that showed a statistically significant difference are shown in the table. P ≤ 0.05.