“…1-3 illustrate the number of respondents who preferred the glucose spiked wine at each of the additional glucose concentrations for consumer categories 'novice', 'experienced' and 'wine makers', respectively. Using the 0.05 confidence level for paired comparison tests (n = 25, Roessler, Baker, & Amerine, 1956) the maximum level of glucose that could be added and still preferred by the novice group in comparison to the base wine was therefore determined to be 16.0 g/L for wine A and 4.0 g/L for the wine B. This infers that novices preferred wine A with up to an additional 16.0 g/L, and wine B sweetened with 4.0 g/L of glucose, compared to the corresponding base wines.…”