EVALUATION OF WINE QUALITY USING A SMALL-PANEL HEDONIC SCALING METHOD

Authors

  • HARRY LAWLESS,

    Corresponding author
    1. Food Science Department New York State College of Agriculture and Life Sciences Cornell University Ithaca, New York 14850
      Correspondence to: Harry Lawless, Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, 607–255–7363; Fax: 607–254–4868
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  • YEN-FEI LIU,

    1. Food Science Department New York State College of Agriculture and Life Sciences Cornell University Ithaca, New York 14850
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  • CRAIG GOLDWYN

    1. Beverage Testing Institute Chicago, Illinois
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  • The authors thank Laurie Borden for technical assistance and the panelists for their patience and contribution.

Correspondence to: Harry Lawless, Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, 607–255–7363; Fax: 607–254–4868

ABSTRACT

A hedonic scoring method for evaluating wines with a small panel was examined for reliability, effects of training level and agreement with a traditional 20-point scoring technique. The method was found to differentiate among qualities of 14 domestic Sauvignon Blanc wines with good reliability. Four panels were tested, three with a high degree of experience in wine judging and a fourth consisting of fine wine consumers with no special training. The three experienced panels agreed well about the wines’ quality scores. Mean panel scores were less highly correlated (although still positive) with the untrained panel, which showed higher variability and lower reliability. Mean scores from the hedonic method were correlated at r =+0.94 with mean scores from a 20-point quality judging procedure. The small panel hedonic method is suitable for generating quality scores for consumer guidance in large scale wine surveys, as are commonly found in popular wine periodicals.

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