Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Table 2

Odor descriptors for wines. The mean scores and definition of different descriptors.

Descriptor	DIW	SBSW	FCW	MW	BBW	Definition
Odour intensity	6.51^a	8.53^e	6.97^b	7.38^c	7.87^d	Overall odor strength
Pineapple	2.25^a	5.97^c	2.16^a	4.41^b	3.96^b	Perfumed
Citrus	0	0	0	0	4.62^b	Lemon
Grape	5.84^ab	6.25^b	5.35^a	7.17^c	6.86^c	Ripe grape
Alcohol	5.60^b	7.46^c	4.36^a	5.97^b	7.05^c	Napa
Cream	3.53^a	6.45^d	5.52^c	3.06^a	4.29^b	Butter fatty
Sweet	3.82^b	5.83^d	1.08^a	4.05^bc	4.25^c	Honey aroma
Phenolic	4.61^c	1.25^a	5.05^d	3.26^b	1.02^a	Clove curry
Floral	4.32^a	4.85^b	4.04^a	9.05^c	8.85^c	Rose, Violet flowers
Herbaceous	0	5.09^c	0.76^b	0	6.03^d	Green wood, freshly mown grass
Berry fruit	5.02^b	7.14^e	5.53^c	4.24^a	6.46^d	Tropical fruit
Undesirable flavor	5.27^c	0	4.36^b	0	0	Brett

(1)ND: Not detected. (2) Mean ± SD Value in each row with different letters are significantly different ().