RT Journal Article
SR Electronic
T1 An Effective Scoring System for Sensory Evaluation of Experimental Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 278
OP 283
DO 10.5344/ajev.1979.30.4.278
VO 30
IS 4
A1 A. Tromp
A1 W. J. Conradie
YR 1979
UL http://www.ajevonline.org/content/30/4/278.abstract
AB A statistical evaluation was made of a balanced nine-category scoring system used to assess the quality of experimental wines for three consecutive years. The relatively small standard deviation found when wines were scored in duplicate was indicative of the effectiveness of the system, while the wide range of the scores obtained was sufficient to distinguish between wines in terms of quality. The tasters were also evaluated statistically for both range of scores used and reproducibility. Six of the 19 tasters scored wines inconsistently, and could therefore be eliminated. With the nine-category system, inexperienced tasters scored wines as well as experienced tasters. The system is easy to use and is recommended for evaluating young experimental wines.