A major feature of wine made from Concord grape is the very intense grape flavor referred to as “Foxy” which is not desirable in high quality wine, and limits the utility of this cold-resistant native grape. After using a chemical deodorization process to remove Methyl Anthranilate which causes this flavor, we report results of descriptive and affective sensory studies on wine made with concord juice with and without deodorization, as well as comparing it to an inexpensive wine made from non-concord grapes, and a blended sample. The goal of the study was to assess whether chemical removal of Foxy aroma would result in a perceptible change in sensory properties, and further in acceptability of the wine. The results from both descriptive and consumer sensory testing showed that Foxy flavor was significantly decreased in the deodorized wine, and that liking for deodorized samples was significantly higher than non-deodorized, despite most other sensory aspects of the wine remaining unchanged. We conclude that the deodorization process may allow wine producers to make more acceptable wine using blending of wine from such inexpensive native grapes.