On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine
The analysis of wine sensory descriptors is a fundamental step in the improvement of wine making, because the procedures are judged just before bottled wine is ready for consumption. Despite several contributions in the literature, traditional analysis of variance methods are not adequate to analyse sensory descriptors, because they are defined on ordinal scales. In this paper, we exploit cumulative link mixed models in a three-way full factorial design to assess the effect of prefermentative maceration,...