Comparison of Conventional Profiling by a Trained Tasting Panel and Free Profiling by Wine Professionals

• Lucie Perrin ^[1] ; Ronan Symoneaux ^[1] ; Isabelle Maître ^[1] ; Christian Asselin ^[2] ; Frédérique Jourjon ^[1] ; Jérôme Pagès ^[3]
  1. [1] École Supérieure d'Agriculture d'Angers

     École Supérieure d'Agriculture d'Angers

     Arrondissement d’Angers, Francia

     
  2. [2] Interloire
  3. [3] Agrocampus Rennes/IRMAR

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• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 58, Nº 4, 2007, págs. 508-517
• Idioma: inglés
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• Resumen

  • 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.