Table 3: Lexicon used for the descriptive analysis of Fondillón.

AttributesDefinitionReferences and intensities

Flavor
AlcoholA flavor reminiscent of alcoholic compoundsEthanol solution 7% = 2.0; ethanol solution 11% = 5.0; ethanol solution 18% = 9.5
FruityA flavor blend that is sweet and reminiscent of a variety of fruitsCitral 16 μg·L−1 = 6.0; isoamil acetate 30 μg·L−1 = 6.0; benzaldehyde 100 μg·L−1 = 6.0
FloralA sweet, heavy aromatic blend of a combination of flowersGeraniol 10 μg·L−1 = 6.0; β-ionona 0.10 μg·L−1 = 6.0
VegetableFlavor reminiscent of a variety of different vegetables2-Isobutyl-3-methoxypyrazine 0.02 μg·L−1 = 6.0; cis-3-hexen-1-ol 70 μg·L−1 = 6.0; 1-octen-3-ol 1 μg·L−1 = 6.0
SpicyFlavor reminiscent of different species, which are directly related to the passage of wine barrelsEugenol 15 μg·L−1 = 6.0; anethole 70 μg·L−1 = 6.0
AnimalFlavor reminiscent of animals or products derivatives thereofAlbona butter flavor 6 μg·L−1 = 6.0; “le nez du vin” flavor no. 45 = 9.0
ToastedAromas reminiscent of roasted products and generally coming from the toasting of the barrelsVainillin 20 μg·L−1 = 6.0; 2-acetylthiazole 5 μg·L−1 = 6.0
SweetThe fundamental taste factor associated with a sucrose solutionSucrose solution 4% = 2.5; sucrose solution 8% = 5.0; sucrose solution 16% = 9.5
SourThe taste stimulated by acids, such as citric and malic.Tartaric acid solution 0.05% = 2.5; tartaric acid solution 0.08% = 4.0; tartaric acid solution 0.20% = 9.5
BitterThe taste stimulated by substances such as quinine or caffeineCaffeine solution 0.05% = 2.5; caffeine solution 0.08% = 4.0; caffeine solution 0.20% = 9.5
AstringentThe complex of drying, puckering, and shrinking sensations in the oral cavityAlum solution 0.05% = 1.5; alum solution 0.10% = 3.0; alum solution 0.20% = 6.0

Global
ImbalanceWine attribute or attributes that prevail over the rest, breaking the balanceSour: tartaric acid 2 g·L−1 = 6; astringent: tannin 4 g·L−1 = 6; bitter: quinine sulphate 0.03 g·L−1 = 6; alcohol: ethanol 60 mL·L−1 = 6
PersistenceTime it remains in the mouth, the characteristic flavor of the fruit after swallowing the sample5–8 s = 5.0; 15–18 s = 10

Visual
LimpidityWithout particles or coloidal elements in suspensionIsolated elements = 5; without particles = 10
ColorVisual evaluation of the color intensity of the samplePantone 1675C = 2.0; pantone 201C = 4.0; pantone 200C = 6.0
Color int.Depth of color when you put a text under the glassIf you can read the text = 1.0; if you can see the text but you can’t read it = 5.0; if you can’t see the text = 10

Defects
VegetalDefect caused by immature grapes or insufficient cleaning of bunches“Le nez du vin, faults” no. 1 = 8
Rotten appleWine oxidation by Candida mycoderma, with formation of acetaldehyde“Le nez du vin, faults” no. 2 = 8
VinegarFormation of acetic acid by Gluconobacter and Acetobacter“Le nez du vin, faults” no. 3 = 8
GlueFormation of ethyl acetate by reaction of acetic acid with ethanol“Le nez du vin, faults” no. 4 = 8
SoapSoapy notes caused by the salts of certain fatty acids, mainly decanoic acid“Le nez du vin, faults” no. 5 = 8
SulfurSulfurous notes from too much sulfite.“Le nez du vin, faults” no. 6 = 8
Rotten eggFormation of hydrogen sulfide by reduction of sulfiting by yeasts.“Le nez du vin, faults” no. 7 = 8
OnionEthanethiol formation by reaction of H2S with ethanol“Le nez du vin, faults” no. 8 = 8
CauliflowerNote characteristic aromatic wines made from poorly debourbaged musts“Le nez du vin, faults” no. 9 = 8
HorseUnpleasant animal note (mainly phenolic) that resembles the horse stable smells. This defect may occur due to presence of the Brettanomyces“Le nez du vin, faults” no. 10 = 8
EarthyNotes that smells like wet earth“Le nez du vin, faults” no. 11 = 8
CorkAromatic note caused by the poor quality of cork employed. This complex defect includes simple notes like solvents and moisture“Le nez du vin, faults” no. 12 = 8