Analysis of Sensory and Chemical Data for Color Evaluation of a Range of Red Port Wines

¹ AFRC Institute of Food Research, Reading Laboratory, Earley Gate, Whiteknights Road, Reading, Berkshire RG6 2EF, UK.

Thirty-nine port wines with a range of different colors, including four of known ages were profiled in duplicate for nine attributes of appearance by a panel of seven tasters. Each assessor developed his own set of terms to describe the samples. A generalized Procrustes analysis (GPA) was carried out on this profile data and a consensus space obtained. The first two axes of the consensus space accounted for 85.3% and 6.6% of the variation, respectively. Spectrophotometric measurements related to color were also done on the same sample set, and these data were analyzed using principal component analysis (PCA). Regression of the scores on the first principal axis of the GPA consensus and those from the PCA of the color measurements showed a very strong relationship. Quality ratings obtained in independent tasting sessions were also regressed on the scores from the GPA and PCA axes, and it was shown that the lighter and browner ports were associated with higher quality ratings.

Key words: port wine, sensory analysis, generalized Procrustes analysis, principal components analysis, spectrophotometric color measurements

Submitted on November 5, 1991

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