3.1.7. Sensory Analysis

The sensory analysis was made by a panel of qualified tasters formed by 12 professionals, who completed a technical tasting sheet. The training took place over eight weeks. During the training, panelists tasted different aroma standards and rated the different attributes which span different groups of aromas (fruity, citrus, exotic fruits, flowers, aromatic herbs, ethereal series, chemical series, balsamic series, and spicy series). Tasters used a scale from 0 to 5 to rate the specific aroma intensity. In the first session the judges were asked to provide descriptors in a series of typical aromas of white wines (see Table S2 sensorial analysis from Supplementary Materials). In the next session, each specific aroma was studied, and an attempt was made to memorize them. Finally, in the remaining weeks of training, tests were carried out in order to establish knowledge. In this way, the judges managed to obtain uniformity in the results.

Although the main objective was to the focus on aroma phase, the tasting took into account the three phases: Visual, olfactory, and gustatory (visual and gustatory phases are not shown in the results).