The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

Table 7

Pear-specific odour activity value in relation to wine stylistics and alcohol content (sensorial-analytical-typograms).

Parameter (OAVpear)		Pinot blanc 2015 (≤13.0% vol. alcohol); ()	Pinot blanc 2015 (>13.0% vol. alcohol); ()	Leithaberg DAC 2015; ()	Pinot blanc 2016 (≤13.0% vol. alcohol); ()	Pinot blanc 2016 (>13.0% vol. alcohol); ()	Leithaberg DAC 2016; ()
Overripe pear	Mean	7.0^ab	7.8^c	7.6^bc	6.0^ab	6.7^ab	5.2^a
	SD	1.4	2.1	1.9	1.1	0.3	1.7
Fresh pear	Mean	8.7^ab	9.3^b	9.1^ab	7.8^ab	9.3^ab	7.1^a
	SD	1.6	1.8	1.6	1.8	1.2	1.9
Cooked, processed pear	Mean	3.1^ab	3.4^b	3.3^ab	2.7^a	3.0^ab	2.3^ab
	SD	0.6	0.9	0.8	0.5	1.7	0.7
Exotic pear candy	Mean	27.9^a	36.9^ab	26.9^ab	38.7^ab	42.7^b	18.0^ab
	SD	13.8	18.1	13.2	21.7	0.5	7.6
Oily waxy pear-like	Mean	27.7^ab	30.8^b	30.0^ab	24.0^a	26.8^ab	20.8^ab
	SD	5.5	8.0	7.5	4.4	12.3	6.8
Total	Mean	74.4^ab	82.9^b	76.9^ab	79.1^ab	88.5^b	53.4^a
	SD	4.9	6.5	4.7	8.0	4.3	2.9

All the parameters are given with their mean, standard deviation (SD), lowest amount, and highest amount. For each parameter, different letters in the same row indicate significant differences between variants ().