Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Table 1

Definitions and anchors of sensory attributes used in the descriptive analysis of HHP-treated wine.

Attribute	Definition	Anchoring points
Appearance
Color	Intensiveness of the yellow color	Light yellow-dark yellow
Clarity	Lack of cloudiness	Dull-clear
Odour
Alcoholic	Odour characteristics for the alcohol products	Imperceptible, very intensive
Fruity	Typical odour for ripe fruits	Imperceptible, very intensive
Defects	Hydrogen sulfide, sulphur dioxide, acetic	Imperceptible, very intensive
Taste
Astringent	Sensation of mouth getting drying (coming from tannins)	Imperceptible, very intensive
Alcoholic	Typical taste for alcohol	Imperceptible, very intensive
Fruity	Typical fruits for ripe fruits	Imperceptible, very intensive
Overall quality	Overall quality of the sample compared to untreated sample	Imperceptible, very intensive