# Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study
## 3 Results
### Sensory Evaluation
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Descriptor**}} & \multirow{2}{*}{**LS \#**} & \multicolumn{6}{c}{**Years of Storage**} \\ \cline{3-10}  & & **13** & **9** & **7** & **5** & **3** & **2** & **1** \\  & & **(2005)** & **(2009)** & **(2011)** & **(2013)** & **(2015)** & **(2016)** & **(2017)** \\ \hline \multicolumn{10}{c}{_Visual descriptors_} \\ Yellow intensity & **\(\mathbf{\ast}\)** & \(8.2\pm 0.1\) \({}^{\mathrm{a}}\) & \(6.0\pm 1.0\) \({}^{\mathrm{b}}\) & \(6.6\pm 1.0\) \({}^{\mathrm{b}}\) & \(5.6\pm 1.3\) \({}^{\mathrm{c}}\) & \(4.4\pm 1.2\) \({}^{\mathrm{c}}\) & \(4.4\pm 1.0\) \({}^{\mathrm{c}}\) & \(4.8\pm 1.6\) \({}^{\mathrm{c}}\) \\ Carity & ns & \(7.6\pm 2.0\) \({}^{\mathrm{a}}\) & \(8.6\pm 0.7\) \({}^{\mathrm{a}}\) & \(8.0\pm 1.5\) \({}^{\mathrm{a}}\) & \(8.9\pm 0.4\) \({}^{\mathrm{a}}\) & \(8.0\pm 1.4\) \({}^{\mathrm{a}}\) & \(8.6\pm 0.7\) \({}^{\mathrm{a}}\) & \(7.8\pm 1.6\) \({}^{\mathrm{a}}\) \\ \hline \multicolumn{10}{c}{_Olfactory descriptors_} \\ Intensity & \(\mathbf{\ast}\) & \(7.3\pm 1.5\) \({}^{\mathrm{a}}\) & \(5.0\pm 1.7\) \({}^{\mathrm{b}}\) & \(6.7\pm 1.1\) \({}^{\mathrm{a}}\) & \(5.0\pm 1.8\) \({}^{\mathrm{b}}\) & \(4.9\pm 1.0\) \({}^{\mathrm{a}}\) & \(6.1\pm 1.7\) \({}^{\mathrm{a}}\) & \(6.7\pm 1.2\) \({}^{\mathrm{a}}\) \\ \hline \multicolumn{10}{c}{Fruity} & \(\mathbf{\ast}\) & \(2.4\pm 1.9\) \({}^{\mathrm{a}}\) & \(3.6\pm 1.5\) \({}^{\mathrm{b}}\) & \(2.9\pm 1.7\) \({}^{\mathrm{a}}\) & \(4.1\pm 2.3\) \({}^{\mathrm{b}}\) & \(4.7\pm 1.7\) \({}^{\mathrm{c}}\) & \(5.7\pm 1.5\) \({}^{\mathrm{c}}\) & \(6.0\pm 1.5\) \({}^{\mathrm{c}}\) \\ Boxwood/grapefruit/passion & **\(\mathbf{\ast}\)** & \(1.9\pm 1.2\) \({}^{\mathrm{a}}\) & \(3.2\pm 2.0\) \({}^{\mathrm{a}}\) & \(2.6\pm 1.3\) \({}^{\mathrm{a}}\) & \(4.2\pm 2.1\) \({}^{\mathrm{b}}\) & \(5.2\pm 1.2\) \({}^{\mathrm{b}}\) & \(5.1\pm 2.0\) \({}^{\mathrm{b}}\) & \(6.9\pm 0.8\) \({}^{\mathrm{b}}\) \\ \multicolumn{10}{c}{Fruit} & \(\mathbf{\ast}\) & \(1.9\pm 1.3\) \({}^{\mathrm{a}}\) & \(4.1\pm 2.0\) \({}^{\mathrm{b}}\) & \(2.4\pm 1.9\) \({}^{\mathrm{a}}\) & \(3.2\pm 1.3\) \({}^{\mathrm{b}}\) & \(4.0\pm 1.9\) \({}^{\mathrm{b}}\) & \(5.6\pm 1.4\) \({}^{\mathrm{c}}\) & \(5.4\pm 1.6\) \({}^{\mathrm{c}}\) \\ \multicolumn{10}{c}{Oxdized/marsala} & \(\mathbf{\ast}\) & \(8.2\pm 0.7\) \({}^{\mathrm{a}}\) & \(2.9\pm 1.0\) \({}^{\mathrm{a}}\) & \(6.3\pm 1.1\) \({}^{\mathrm{c}}\) & \(3.0\pm 1.2\) \({}^{\mathrm{b}}\) & \(1.6\pm 0.7\) \({}^{\mathrm{d}}\) & \(1.7\pm 1.1\) \({}^{\mathrm{d}}\) & \(1.3\pm 0.7\) \({}^{\mathrm{d}}\) \\ Honey & **\(\mathbf{\ast}\)** & \(6.3\pm 1.7\) \({}^{\mathrm{a}}\) & \(2.8\pm 1.7\) \({}^{\mathrm{b}}\) & \(4.7\pm 1.2\) \({}^{\mathrm{c}}\) & \(2.7\pm 1.4\) \({}^{\mathrm{b}}\) & \(2.5\pm 1.4\) \({}^{\mathrm{b}}\) & \(2.7\pm 1.6\) \({}^{\mathrm{b}}\) & \(2.0\pm 1.0\) \({}^{\mathrm{b}}\) \\ \hline \multicolumn{10}{c}{_Taste-tactile descriptors_} \\ Body & ns & \(2.9\pm 0.9\) \({}^{\mathrm{a}}\) & \(4.2\pm 2.1\) \({}^{\mathrm{a}}\) & \(4.7\pm 1.3\) \({}^{\mathrm{a}}\) & \(3.8\pm 1.8\) \({}^{\mathrm{a}}\) & \(4.2\pm 1.7\) \({}^{\mathrm{a}}\) & \(4.0\pm 1.6\) \({}^{\mathrm{a}}\) & \(4.3\pm 1.1\) \({}^{\mathrm{a}}\) \\ \multicolumn{10}{c}{Acidity} & \(\mathbf{\ast}\) & \(3.0\pm 1.6\) \({}^{\mathrm{a}}\) & \(5.3\pm 1.9\) \({}^{\mathrm{b}}\) & \(5.0\pm 2.4\) \({}^{\mathrm{b}}\) & \(4.4\pm 1.6\) \({}^{\mathrm{b}}\) & \(5.1\pm 1.6\) \({}^{\mathrm{a}}\) & \(4.3\pm 2.0\) \({}^{\mathrm{b}}\) & \(5.2\pm 1.6\) \({}^{\mathrm{b}}\) \\ Alcohol/heat & ns & \(4.0\pm 2.2\) \({}^{\mathrm{a}}\) & \(5.3\pm 1.6\) \({}^{\mathrm{a}}\) & \(5.3\pm 1.0\) \({}^{\mathrm{a}}\) & \(3.4\pm 1.3\) \({}^{\mathrm{a}}\) & \(3.8\pm 1.9\) \({}^{\mathrm{a}}\) & \(5.0\pm 1.2\) \({}^{\mathrm{a}}\) & \(4.8\pm 1.5\) \({}^{\mathrm{a}}\) \\ \multicolumn{10}{c}{Surroy/sslay} & ns & \(3.8\pm 1.9\) \({}^{\mathrm{a}}\) & \(4.4\pm 1.8\) \({}^{\mathrm{a}}\) & \(4.7\pm 2.2\) \({}^{\mathrm{a}}\) & \(3.9\pm 1.6\) \({}^{\mathrm{a}}\) & \(4.1\pm 1.5\) \({}^{\mathrm{a}}\) & \(4.7\pm 1.3\) \({}^{\mathrm{a}}\) & \(4.8\pm 1.5\) \({}^{\mathrm{a}}\) \\ Persistence & ns & \(5.0\pm 1.7\) \({}^{\mathrm{a}}\) & \(6.3\pm 1.1\) \({}^{\mathrm{a}}\) & \(6.2\pm 1.8\) \({}^{\mathrm{a}}\) & \(5.8\pm 2.2\) \({}^{\mathrm{a}}\) & \(5.9\pm 1.7\) \({}^{\mathrm{a}}\) & \(6.4\pm 1.5\) \({}^{\mathrm{a}}\) & \(6.4\pm 1.5\) \({}^{\mathrm{a}}\) & \(6.4\pm 1.5\) \({}^{\mathrm{a}}\) \\ Bitter & ns & \(3.1\pm 2.3\) \({}^{\mathrm{a}}\) & \(2.6\pm 1.1\) \({}^{\mathrm{a}}\) & \(2.7\pm 1.1\) \({}^{\mathrm{a}}\) & \(3.0\pm 1.8\) \({}^{\mathrm{a}}\) & \(1.9\pm 0.4 The PC1 values were considered as a function of storage time, as proposed by other authors [56; 57].