TY - JOUR T1 - Comparison of Conventional Profiling by a Trained Tasting Panel and Free Profiling by Wine Professionals JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 508 LP - 517 DO - 10.5344/ajev.2007.58.4.508 VL - 58 IS - 4 AU - Lucie Perrin AU - Ronan Symoneaux AU - Isabelle Maître AU - Christian Asselin AU - Frédérique Jourjon AU - Jérôme Pagès Y1 - 2007/12/01 UR - http://www.ajevonline.org/content/58/4/508.abstract N2 - In the wine industry, wine is often characterized by professional tasters. Methods commonly used in sensory analysis, or “conventional profiling,” require intensive, experiment-specific training and thus cannot be applied by a panel of untrained tasters, even if they are wine professionals. More spontaneous methods such as free profiling do not require time-intensive training sessions. This study compares wine characterizations obtained through free profiling by wine professionals with conventional profiling by a panel of trained judges. Data were analyzed by multiple factor analysis. Representations provided by the two methods are broadly similar, but reveal some disparities. Free profiling may be a good compromise to obtain meaningful results from untrained but knowledgeable wine professionals. ER -