Sensory Tests on Two Wine Types

Abstract

Detailed organoleptic and analytical data on port and California Cabernet wines are presented in this study. The wines were scored by experienced tasters and analyzed in the laboratory. The results obtained from chemical analysis were compared with the tasters' scores for various characteristics. Also examined was the possibility of replacing organoleptic rating with analysis as far as the more important of the distinguishing characteristics are concerned. The chi-square test applied to the results of tasting and scoring indicate that the tasters were able, in most cases, to establish a significant differentiation between the wines and also that they were generally very good in duplicating their results. They established the ruby ports in the order "good," "ordinary," and "good quality." They preferred the vintage ports in the order 1945, 1946, 1944. They preferred the commercial 1946 and the University 1951 and 1953 Cabernet Sauvinon to their corresponding Ruby Cabernets. The 1952 Ruby Cabernet was preferred to the 1952 Cabernet Sauvignon, largely because of the excessive alcohol in the latter.