TY - JOUR 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. SP - 146 LP - 151 DO - 10.5344/ajev.1979.30.2.146 VL - 30 IS - 2 AU - Carole Buteau AU - C. L. Duitschaever AU - G. C. Ashton Y1 - 1979/01/01 UR - http://www.ajevonline.org/content/30/2/146.abstract N2 - 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. ER -