Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Table 6

Sensory quality of the “Téa Lémi” wine from northern Cameroon.

Sensory attributes		Sampling sites
		Zimi-Mogodé	Vitté	Sir
Taste	Alcoholic	3.4 ± 1.2^a	3.56 ± 0.9^a	3.5 ± 1.03^a
	Acidic	3.43 ± 1.2^a	3.5 ± 1.03^a	4.0 ± 0.81^a
	Bitter	3.06 ± 1.06^a	3.0 ± 1.15^a	2.43 ± 1.09^a
	Sweet	3.18 ± 1.04^a	3 ± 1.09^a	3.06 ± 1.06^a
Odor/flavor		2.68 ± 1.3^a	2.43 ± 1.15^a	2.37 ± 1.3^a
Appearance/color		3.5 ± 0.96^a	2.3 ± 1.3^b	3.3 ± 0.94^a
Overall acceptability		4.25 ± 1^a	4.12 ± 0.88^a	4.06 ± 0.99^a

The means (n = 15 samples) followed by the same letter (a, b, c) are not significantly different () for the same line according to Tukey's test.