Figure 7.
Sensorial analysis of investigated Amarena wines with different aging conducted in terms of odor (a), flavor (b) and defects (c). Scores were based on a 0–8-point numeric scale and they were reported as mean ± standard deviation (n = 7). For the odor: O-Fr, Red fruits; O-DFr, Dried fruits; O-Fl, Floral; O-Sp, Spicy. For the flavor: F-Sw, Sweetness; F-As, Astringency; F-Fr, Red fruits; F-DFr, Dried fruits; F-Fl, Floral; F-Sp, Spicy. For the defects: D-O, Oxidized; D-Ac, Acidity; D-An, Animal.