Abstract
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.
- Received September 1978.
- Revision received December 1978.
- Accepted December 1978.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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