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Analysis of wine preference demonstrated that, overall, preference was positive correlated with
wine age, acidity, sweetness, and colour (red wine was preferred to white). More remarkably,
when taking wine price into account, we demonstrated a significant positive correlation between
wine price and preference, even when the wines were tasted blind. This gives limited evidence
that more expensive wines, broadly speaking, have sensorial properties which make them
appealing to tasters. Over time, we observed a shift in preference towards older wines, and a
decrease in the importance of wine colour.

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