Identification of the major drivers of 'phenolic' taste in ... - GWRDC
Identification of the major drivers of 'phenolic' taste in ... - GWRDC
Identification of the major drivers of 'phenolic' taste in ... - GWRDC
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AWRI: <strong>Identification</strong> Of The Major Drivers Of ‘Phenolic’ Taste In White W<strong>in</strong>es<br />
Only qualitative and tentative assignments <strong>of</strong> phenolic <strong>in</strong>fluences on <strong>taste</strong>s and textures can be made as<br />
<strong>the</strong>re as only a relatively small number <strong>of</strong> fractions were assessed, and some <strong>of</strong> <strong>the</strong>se had overlapp<strong>in</strong>g<br />
phenolic pr<strong>of</strong>iles.<br />
Table 6-2 : Significance (p values) <strong>of</strong> ANOVA factors between sensory attributes and w<strong>in</strong>e fraction<br />
Fiano<br />
Page | 51<br />
Astr<strong>in</strong>gency Viscosity Bitter Burn<strong>in</strong>g Acidity Acid AT<br />
Fraction 0.621 0.812 0.571 0.024 0.462 0.282<br />
Assessor x Fraction 0.982 0.068 0.797 0.974 0.778 0.563<br />
Gewurztram<strong>in</strong>er<br />
Fraction 0.230 0.112 0.406 0.032 0.173 0.029<br />
Assessor x Fraction 0.827 0.050 0.672 0.999 0.785 0.348<br />
Riesl<strong>in</strong>g Hard Press<strong>in</strong>gs<br />
Fraction 0.158 0.985 0.127 0.534 0.892 0.645<br />
Assessor x Fraction 0.973 0.128 0.100 0.669 0.258 0.130<br />
Bold <strong>in</strong>dicates significance effect (p
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