PT  - JOURNAL ARTICLE
AU  - Lucie Perrin
AU  - Ronan Symoneaux
AU  - Isabelle Maître
AU  - Christian Asselin
AU  - Frédérique Jourjon
AU  - Jérôme Pagès
TI  - Comparison of Conventional Profiling by a Trained Tasting Panel and Free Profiling by Wine Professionals
AID  - 10.5344/ajev.2007.58.4.508
DP  - 2007 Dec 01
TA  - American Journal of Enology and Viticulture
PG  - 508--517
VI  - 58
IP  - 4
4099  - http://www.ajevonline.org/content/58/4/508.short
4100  - http://www.ajevonline.org/content/58/4/508.full
SO  - Am J Enol Vitic.2007 Dec 01; 58
AB  - 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.