Despite the absence of
significant differences, the Violeta wines showed a slightly trend to
receive the lowest scores for all attributes, except for appearance.
The results of the univariate approach (ANOVA results) showed no
significant differences among the treatments and, therefore, it was
not possible to indicate the sensory acceptance drivers for each
wine. Thus, in order to obtain clearer results regarding the sensory
attributes that drive the acceptance of each assessed wine, a sensometric
approach was performed, nullifying the grape effect, i.e.,
the intrinsic features of each grape that could influence the sensometric
results.