Table 4.
Effects of sulfiting on the sensory scores of the Campbell Early wine

Sulfiting	Sensory quality
	Color	Flavor	Taste	Overall preference
	Non-sulfited	3.86±0.56	3.27±0.36	2.55±0.25	3.18±0.45
Sulfited	3.73±0.45	3.82±0.45	2.55±0.32	3.55±0.28

Values represent the mean±SD (n=3).