2.7. Wine Sensory Analysis

White wines made from the novel grape genotypes and Airén were sensory evaluated by 11 panelists with considerable experience in tasting wines (staff members from IRIAF trained in descriptive sensory analysis of wines, age range from 25 to 65, 60% female and 40% male), under ISO standards related to methodology and vocabulary, tasting room and taster selection and training [28,29,30]. The Napping^® technique was performed to determinate the organoleptic properties of wines [31]. According to similarities or differences in the sensory profile, the wine samples were placed on a white paper sheet of 40 cm × 60 cm without imposing structure or attributes, which allowed to identify the most important attributes for tasters. The results obtained from each wine sample were two coordinates (X and Y) that can be converted into a distance matrix. A further session was planned with a list of wine attributes imposed by the chief judge and previously chosen by an expert panel. The distribution of the wine samples on the blank sheet was established according to similarities and dissimilarities between wines with the attributes defined. Once the evaluation sessions finished, data obtained from each taster and wine sample provided the coordinates and frequency tables.