Abstract
The preferences of 12 experienced judges for rosé wines of 0.0, 0.8, 1.6, 3.2, and 6.4% sugar pH 3.2, 3.5, and 3.8 were measured by two sensory procedures (ranking and hedonic scoring). The tests were repeated after four months, There was little difference between the procedures except that the hedonic scoring seemed to give a larger scatter in results and a higher sugar preference. The pH, likewise, did not influence the results significantly. However, when pH's are compared directly, the lower pH samples are preferred. Of the 12 judges, II had welldefined and definite ranges of sugar preference: 6 for drier wines and 5 for sweeter wines. Only one judge had a broad range of preference. There was some evidence that the bimodal distribution was more distinct in the final testing than in the initial tasting.
- Accepted August 1967.
- Published online January 1967
- Copyright 1967 by the American Society for Enology and Viticulture
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