Research Article

Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine

Figure 3

Average values of sensory evaluation scores from the panel. (a) Aroma. (b) Tactile attributes of quadruplicate wines per treatment. Significance determined by Dunnett’s test with Control; and .
(a)
(b)