Panelists evaluated all treatments for floral, bell pepper, and oak
flavor finish. To further describe these flavors for the panelists, floral
was described as a rose-like note, bell pepper as a vegetal note,
and oak as a coconut or spicy note. Additionally, panelists evaluated
the single compound treatments and triple compound treatments
for the mouthfeel attributes of astringency and heat.
Astringency was defined as a puckering, drying feeling. Heat was
defined as a burning or warm sensation elicited by alcohol.