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The 40 derived fractions consequently underwent physical characterisation making use of a labelled sorting task and a rate-K attributes strategy. Bitterness and dryness were the salient qualities differing among the list of physical spaces of both Fantho and Ftannin. Also, various other separate and non-correlated mouthfeel proportions differed both for Fantho ("grainy" and mouthcoating" and Ftannin ("gummy". An important linear design forecasting wine dryness through the "dry" intensity of Fantho and Ftan
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