Table 4.

Statistical differences between wines and distillates, produced by control and modified yeast strains, with respect to sensory evaluations

Wine or distillate, property, and effectDegrees of freedomDevianceApprox significance level
Chenin blanc (after 6-mo bottle aging)
 Solvent or chemical
  VIN13 vs VIN13(pATF1-s)13.4698390.0625
  Remainder21.5699970.4561
  VIN7 vs VIN7(pATF1-s)18.4562090.0036
  Remainder200.9999
 Fruity or flowery
  VIN13 vs VIN13(pATF1-s)12.850730.0913
  Remainder23.3740440.1851
70% Distillate
 Solvent or chemical
  VIN13 vs VIN13(pATF1-s)112.648130.0004
  Remainder27.1268940.68
 Herbaceous
  VIN13 vs VIN13(pATF1-s)15.1374260.0234
  Remainder20.3512110.8389
 Heads associated
  VIN13 vs VIN13(pATF1-s)14.4449990.035
  Remainder20.9075320.6352
  • a Only the properties that showed a statistically significant difference are shown in the table. P ≤ 0.05.