Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region

Table 4

Correlation matrix between the aroma sensory attributes of monovarietal and co-winemaking wines.

	Raspberry	Blackberry	Redcurrant	Blackcurrant	Strawberry	Prune	Liquorice	Fresh	Clove	Pepper	Coffee	Leather	Tobacco	Sweet	Floral	Fresh fruit	Lychee	Cassis
Raspberry	1.000
Blackberry	0.753	1.000
Redcurrant	0.756	0.885	1.000
Blackcurrant	0.851	0.843	0.911	1.000
Strawberry					1.000
Prune	0.537	0.818	0.941	0.803		1.000
Liquorice	0.435	0.656	0.540	0.335		0.454	1.000
Fresh					0.510			1.000
Clove	0.713	0.895	0.663	0.701		0.543	0.657		1.000
Pepper					0.175		0.415		0.006	1.000
Coffee	0.880	0.791	0.885	0.884		0.740	0.442		0.679		1.000
Leather	0.685	0.663	0.380	0.510		0.193	0.525		0.762	0.163	0.414	1.000
Tobacco					0.855			0.225		0.249			1.000
Sweet					0.070		0.016			0.529				1.000
Floral	0.649	0.663	0.805	0.744		0.787	0.288		0.472		0.884	0.182			1.000
Fresh fruit					0.961			0.315		0.227			0.846			1.000
Lychee	0.527	0.495	0.577	0.517		0.531	0.185		0.420		0.785	0.135			0.882		1.000
Cassis	0.747	0.441	0.335	0.651		0.136			0.533		0.562	0.686	0.034		0.393		0.382	1.000

Significant at , and , respectively.