RT Journal Article
SR Electronic
T1 Vinification of Three White Grape Varieties by Three Different Methods. Ii. Sensory Evaluation of the Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 146
OP 151
DO 10.5344/ajev.1979.30.2.146
VO 30
IS 2
A1 Carole Buteau
A1 C. L. Duitschaever
A1 G. C. Ashton
YR 1979
UL http://www.ajevonline.org/content/30/2/146.abstract
AB Three types of grapes: Niagara, Riesling and Verdelet grown in the Niagara Peninsula (Canada), were vinified by three different methods, a traditional Canadian method, and the German method of winemaking with and without the addition of juice reserve to the finished wine. After storage of one month in the bottle, the wine was evaluated by a taste panel of seven experienced wine tasters and 21 untrained consumers. The statistical analysis consisted of a partially balanced lattice design. The scorecard was of the interval scale type. In general, wines made by the German method were preferred over wines made by the Canadian method and wines to which juice reserve was added were considered well-balanced and most acceptable by both the consumer and the expert panel.