Abstract
1. Possible objectives for the organoleptic examination of wines have been discussed. The value of testing differences between wines treated by different processes has been stressed.
2. The common physiological, and psychological problems for such tests have been outlined. Greater familiarity with such problems would make it possible to avoid them and thus reduce errors in organoleptic examination.
3. The paired-sample method of examination is the simplest but requires at least 10 to 15 replications. The triangular taste test is somewhat more difficult to conduct but requires fewer samples for accurate determination of significance. Both procedures can be used to determine the difference between two samples or in the selection of a panel. Simple methods of analyzing for significance are given.
4. Scoring or ranking systems are used when it is necessary to examine several wines at one time. The score cards must be familiar to the judges, the judges competent, the differences between scores equidistant, and the scores normally distributed. Methods for determining differences between scores require somewhat more labor than with previous systems.
- Copyright 1952 by the American Society of Enology
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