Abstract
Three white wine varieties cultivated in the Canary Islands were evaluated and profiled by descriptive analysis. Trained judges rated the intensity of five aroma and four flavor-by-mouth descriptors. All descriptors, except astringency, differed significantly across wine varieties. Listan blanco wines were characterized by higher intensity of almond, black olive, and vegetative, while Verdello and Gual wines were higher in tropical fruit and acidity. Gual was also characterized highest in floral and salty.
- Received September 1997.
- Revision received February 1998.
- Copyright 1998 by the American Society for Enology and Viticulture
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