Fig. 1. Sensory profile plot of mean intensity values (n ¼ 3) for appearance and mouthfeel descriptors of Cabernet Sauvignon (a) and Merlot (b) wines produced from 0(ฟ ), 30 (ด ) and 40 g/100 g ( ห) dehydrated grapes.
Fig. 1. Sensory profile plot of mean intensity values (n ¼ 3) for appearance andmouthfeel descriptors of Cabernet Sauvignon (a) and Merlot (b) wines produced from0(ฟ ), 30 (ด ) and 40 g/100 g ( ห) dehydrated grapes.