Wine Tasting by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:46:43+00:00

INTENSITY 8

7

6

5

4

2

0

chemical

BOUQUET

REFINEMENT 8

7

6

5

4

2

0

physical

HARMONY 8

7

6

5

4

2

0

GENUINENESS 6

5

4

3

2

1

0

INTENSITY 8

7

6

5

4

2

member/s of committee

signature/s

0

accidental

TASTE

BODY 8

7

6

5

4

2

0

FLAVOUR

HARMONY 8

7

6

5

4

2

0

PERSISTENCE 8

7

6

5

4

2

0

congenital

AFTER TASTE 6

5

4

3

2

1

0

OVERALL JUDGEMENT 8

7

6

5

4

2

0

tens

partial TOTALS

TOTAL

units

Figure 5.14

Sensorial analysis tasting sheet for wine judging competitions (Method of the “Union Internationale des Oenologues”; from Anonymous, 1994, reproduced by permission). 148 Quantitative (technical) wine assessment

to register perceptions not present on the sheet (Lawless and Clark, 1992; Clark and Lawless, 1994).

Possibly the most widely used scoring sheet is the Davis scorecard. Because it was developed as a tool to identify wine production defects, it is not fully applicable to wines of equal or high quality (Winiarski et al., 1996). In addition, the card may rate aspects that are inappropriate to certain wines (e.g., astringency in white wines), or lack features central to a particular style (e.g., effervescence characteristics of sparkling wines). Evaluation forms designed for sparkling wines incorporate a special section on effervescence attributes (Fig. 5.13; Anonymous, 1994). Style-specific forms may be equally valuable for particular varietal or regional wines, or when wines are rated on integrated quality attributes (Figs 5.14 and 5.15). Therefore, choice of a score sheet must reflect the purposes for which it is intended. It should also be simple (rapid and easy to use), precise (absence of confusion or redundancy), and be consistently and accurately used.

The total point range used should be no greater than that which can be used effectively and consistently. In 10-point (decimal) systems, half-points are often permitted, to increase the range to the maximum that can be used effectively. It also increases breadth in the mid range—most tasters avoid the extremes (Ough and Baker, 1961). Typically, ends of a range are used only when fixed to specific quality designations (e.g., Figs 5.12 and 5.16).

Assuming that wines show a normal distribution of quality, scores should equally show a normal distribution. While generally true, scores are skewed to the right (Fig. 5.17), reflecting the infrequent appearance of faulty wines. When tasters use the full range, scoring distribution tends to be non-normal (Fig. 5.18). Tasters showing nonnormal distributions using the Davis 20-point card demonstrated standard distributions when using fixed-point scales (Ough and Winston, 1976). A point range spanning 1 to 100 seems unjustified. There is no evidence that tasters distinguish this degree of subtlety. This is confirmed by the typical range of 80 to 100 in popular 100-point rankings.

An alternative procedure is to ask tasters to assign any number they want. In this instance there is no upper limit and the taster’s ratings are not constrained. Procrustes analyses are used to interpret the data. They are based on the assumption that people measure the same attributes, even if they use different terms and scales. Procrustes procedures search for common trends, and shrink, expand or rotate the scales to develop the best matching of the data.

Most professional scoring sheets numerically weigh the various sensory categories of wine with surprising uniformity (Table 5.14). They differ primarily when overall impressions are combined with taste/flavor.

If both ranking and detailed sensory analyses are desired, independent scoring systems should be used. Not only does this

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