Table 4. Electronic tongue measurements of brandy with single and double distillation, aged for 2-4 weeks with various oak chips
| Sample | AHS (sourness) | PKS (Sweetness) | CTS (Saltiness) | NMS (Umami) | ANS (Bitterness) |
| NA3) | 2W | 4W | NA | 2W | 4W | NA | 2W | 4W | NA | 2W | 4W | NA | 2W | 4W |
| 20B1L1)2) | 11.2 | 6.20 | 5.90 | 9.1 | 4.90 | 5.00 | 8 | 5.90 | 5.90 | 3.6 | 6.5 | 6.4 | 8.4 | 5.6 | 5.7 |
| 20B1M | 5.50 | 5.30 | 3.60 | 4.30 | 5.00 | 5.40 | 8 | 7 | 4 | 5 |
| 20B1D | 5.50 | 5.00 | 4.60 | 4.50 | 5.60 | 5.50 | 7 | 6.7 | 5.1 | 5.2 |
| 20B2L | 10.6 | 6.10 | 5.60 | 11.2 | 4.90 | 5.40 | 12.6 | 5.90 | 6.30 | −0.8 | 6.8 | 6 | 12.8 | 5.4 | 6.2 |
| 20B2M | 4.90 | 5.70 | 4.70 | 4.80 | 5.70 | 5.70 | 7 | 6.7 | 5.2 | 5.4 |
| 20B2D | 4.90 | 5.10 | 5.00 | 5.10 | 6.00 | 6.00 | 6.6 | 6.4 | 5.5 | 5.7 |
| 30B1L | 11.7 | 6.20 | 4.90 | 10 | 4.70 | 5.70 | 8 | 5.60 | 4.30 | 5 | 6.8 | 6.8 | 7.7 | 5.3 | 4.9 |
| 30B1M | 5.20 | 4.20 | 4.60 | 5.60 | 5.50 | 4.20 | 6.9 | 6.6 | 5.2 | 4.9 |
| 30B1D | 4.70 | 4.20 | 5.40 | 6.00 | 6.10 | 4.50 | 8.4 | 6.2 | 3.9 | 5.2 |
| 30B2L | 9.4 | 6.00 | 5.50 | 10.9 | 5.90 | 6.70 | 12.2 | 4.90 | 5.20 | 0.5 | 7.2 | 5.6 | 11.9 | 5.3 | 6 |
| 30B2M | 5.20 | 5.00 | 6.10 | 6.60 | 4.80 | 4.90 | 6.8 | 5.8 | 5.3 | 5.7 |
| 30B2D | 4.60 | 5.10 | 6.50 | 6.80 | 5.10 | 5.10 | 6.3 | 5.4 | 5.5 | 6 |
20B1, single distillation of 20 °Brix wine; 20B2, double distillation of 20 °Brix wine; 30B1, single distillation of 30 °Brix wine; 30B2, double distillation of 30 °Brix wine.
L, light oak chip; M, medium oak chip; D, dark oak chip.
NA, non-aging; 2W, 2-weeks aging; 4W, 4-weeks aging.