Small panel sensory evaluations of wines by scoring
AuthorsC. S. Ough
G. A. Baker
Authors AffiliationsC. S. Ough was Associate Specialist, Department of Viticulture and Enology, Davis; G. A. Baker was Professor of Mathematics and Statistician in the Experiment Station, Davis.
Hilgardia 30(19):587-619. DOI:10.3733/hilg.v30n19p587. May 1961.
Several conclusions can be made from the data on the extensive wine tastings reported here.
The over-all distributions of wine scores are normal with some exceptions. The score card in present use gives more lower scores for some tasters than for others. Some tasters show distinct nonconformity when compared with most of the tasters. Training periods necessary for consistent results are not long.
Wines should be compared within region-type groups.
Good tasters pinpoint differences better than a mixture of good and not-so-good tasters. The present methods of wine scoring are an effective means of wine-quality evaluation with respect to comparison of variety of parent grape within region-types.
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