University of California

Small panel sensory evaluations of wines by scoring


C. S. Ough
G. A. Baker

Authors Affiliations

C. 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.

Publication Information

Hilgardia 30(19):587-619. DOI:10.3733/hilg.v30n19p587. May 1961.

PDF of full article, Cite this article


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.

Literature Cited

Amerine M. A., Winkler A. J. Composition and quality of musts and wines of California grapes. Hilgardia. 1944. 15(6):493-675. DOI: 10.3733/hilg.v15n06p493 [CrossRef]

Amerine M. A., Roessler E. B., Filipello F. Modern sensory methods of evaluating wine. Hilgardia. 1959. 28(18):477-567. DOI: 10.3733/hilg.v28n18p477 [CrossRef]

Baker G. A. Organoleptic ratings and analytical data for wines analyzed into orthogonal factors. Food Research. 1954. 19:575-80. DOI: 10.1111/j.1365-2621.1954.tb17490.x [CrossRef]

Baker G. A., Amerine M. A. Organoleptic ratings of wines estimated from analytical data. Food Research. 1953. 18:381-89. DOI: 10.1111/j.1365-2621.1953.tb17730.x [CrossRef]

Baker G. A., Amerine M. A., Roessler E. B. Errors of the second kind in organoleptic difference testing. Food Research. 1954. 19:206-10. DOI: 10.1111/j.1365-2621.1954.tb17440.x [CrossRef]

Baker G. A., Amerine M. A., Roessler E. B., Filipello F. The nonspecificity of difference in taste testing for preference. Food Research. 1960. 25:810-16. DOI: 10.1111/j.1365-2621.1960.tb00030.x [CrossRef]

Baker G. A., Vera Mrak, Amerine M. A. Errors of the second kind in an acid threshold test. Food Research. 1958. 23:150-54. DOI: 10.1111/j.1365-2621.1958.tb17552.x [CrossRef]

Bartlett M. S. The use of transformations. Biometrics. 1947. 3:39 DOI: 10.2307/3001536 [CrossRef]

Duncan D. B. Multiple range and multiple F tests. Biometrics. 1955. 11:1-42. DOI: 10.2307/3001478 [CrossRef]

Mrak Vera, Amerine M. A., Ough C. S., Baker G. A. Odor difference test with application to consumer preferences. Food Research. 1959. 24:574-78. DOI: 10.1111/j.1365-2621.1959.tb17309.x [CrossRef]

Scheffé Henry. The analysis of variance. 1959. New York: John Wiley &; Sons. xvi + 477p.

Ough C, Baker G. 1961. Small panel sensory evaluations of wines by scoring. Hilgardia 30(19):587-619. DOI:10.3733/hilg.v30n19p587
Webmaster Email: wsuckow@ucanr.edu