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 .
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