Table 3. Sensory scores of MBA wines added with different types of the preprocessed aronia after alcohol fermentation

Sample¹⁾	Color	Flavor	Sweetness	Bitterness	Sourness	Body	Overall preference
Control	6.40±1.31²⁾^a³⁾	6.00±1.65^a	4.70±1.66^a	5.05±1.19^a	4.95±1.79^a	4.55±0.94^a	5.55±1.79^a
A	6.55±1.10^a	5.50±1.15^a	4.25±1.16^a	4.95±1.47^a	5.10±1.68^a	5.40±0.99^a	5.10±1.48^a
B	6.80±1.47^a	5.85±1.27^a	5.80±1.79^a	5.25±1.55^a	5.55±1.54^a	6.05±1.19^a	6.40±1.35^a
C	6.55±1.19^a	5.40±1.96^a	3.70±1.69^a	4.70±1.45^a	4.60±1.82^a	5.70±1.26^a	4.50±1.61^a

Control, Muscat Bailey A (MBA); A, MBA+aronia fruit; B, MBA+aronia extract; C, MBA+aronia powder.
All values are mean±SD (n=3) and represented the mean of 20 observations using on hedonic scale of 1 (dislike very much) to 7 (like very much).
Different letters within the same column indicate significant different (p<0.05).