Fagioli_lucchesia
Fagioli_lucchesia
Fagioli_lucchesia
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Tab. 46 - Fico di Gallicano - Dati della degustazione del 21 settembre 2005 per assaggiatore<br />
Profilo olfattivo Profilo gustativo Profilo cinestetico<br />
Assaggiatore Intensità Persistenza Aroma Intensità Sapidità Dolcezza Succulenza Persistenza Tendenza Fibrosità Consistenza Armonicità<br />
amaro pasta<br />
1 5,0 4,5 7,3 5,0 6,5 5,8 4,5 7,2 1,8 5,5 6,0 6,2<br />
2 8,0 7,0 7,5 6,0 8,0 6,0 4,5 6,0 1,0 3,0 5,0 7,0<br />
3 7,0 5,0 6,5 5,0 7,0 6,0 5,0 6,0 2,0 4,0 5,0 6,7<br />
4 5,3 5,5 5,0 5,3 4,0 5,3 4,3 5,5 2,3 4,5 4,3 5,5<br />
5 7,0 5,5 7,0 5,3 7,0 5,5 4,3 5,5 4,5 5,0 6,0 5,8<br />
6 5,2 4,8 4,8 5,5 8,0 5,5 4,0 6,0 0,8 4,0 5,5 5,0<br />
Tab. 47 - Mascherino - Dati della degustazione del 21 settembre 2005 per assaggiatore<br />
Profilo olfattivo Profilo gustativo Profilo cinestetico<br />
Assaggiatore Intensità Persistenza Aroma Intensità Sapidità Dolcezza Succulenza Persistenza Tendenza Fibrosità Consistenza Armonicità<br />
amaro pasta<br />
1 4,5 3,5 4,2 4,5 5,0 6,8 7,2 7,2 3,5 7,0 5,0 4,6<br />
2 5,2 4,0 4,5 4,0 4,5 6,0 7,0 6,0 2,5 7,0 5,0 4,5<br />
3 6,0 5,0 5,0 5,0 5,0 6,0 8,0 7,8 2,0 7,0 5,0 8,0<br />
4 4,5 4,0 4,5 5,0 5,2 6,0 6,0 6,5 2,0 5,0 5,0 5,0<br />
5 6,0 5,8 5,5 5,0 5,0 6,0 7,5 6,5 3,0 7,0 5,0 5,3<br />
6 5,2 4,5 4,8 5,0 4,2 6,0 7,0 6,5 2,0 7,0 5,0 4,5<br />
I FAGIOLI DELLA LUCCHESIA<br />
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