Table 6
Sensory scores of blended wines inoculated with mixed culture of wine yeasts after alcohol fermentation

Sample	Color	Flavor	Taste	Sourness	Overall preference
Control	5.20±0.311)^a2)	4.20±0.26^a	3.40±0.33^a	3.60±0.36^a	3.70±0.33^a
A	5.40±0.23^a	4.30±0.30^a	3.70±0.29^a	4.25±0.42^a	4.10±0.29^a
B	4.80±0.34^a	4.90±0.22^a	3.35±0.31^a	3.50±0.37^a	3.55±0.27^a
C	4.40±0.39^a	4.60±0.24^a	3.50±0.25^a	3.60±0.39^a	3.65±0.28^a
D	5.60±0.26^a	4.65±0.31^a	3.90±0.30^a	4.20±0.37^a	4.35±0.25^a
E	5.10±0.29^a	4.50±0.26^a	3.60±0.28^a	3.60±0.37^a	3.90±0.25^a
F	5.35±0.24^a	4.30±0.29^a	3.65±0.20^a	3.55±0.37^a	4.00±0.19^a

The values were expressed as mean<SD (n=20).
Different letters within the same column indicate significant difference (p<0.05).