Data Analysis of Sensory Scores, Evaluations of Panelists and Wine Score Cards

Abstract

Forty wines of Vitis Vinifera variety Pinot Noir from France and the United States were evaluated by a panel of 16 judges. A modified wine score card, which incorporated the Davis score card and quantitative descriptive analysis, was used. Principal component factor analysis was applied to the scores on a reference wine to determine the consistency of individual judges and uniformity among them. Data were also analyzed by least‐square multi‐linear regression analysis to evaluate the modified score card. Comparisons of the modified score card and Davis score card are given.

Regularized Discriminant Analysis

“…Cross-validation provides an estimate of the average performance of a procedure but not necessarily its performance with a particular training sample. [Kwan and Kowalski (1980)). The wines were subjected to taste tests by 16 judges and graded with numerical scores on 14 sensory characteristics.…”

Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring

“…There are also many reports for panel performance measurement (Brien, May, & Mayo, 1987;Bárcenas, Pérez Elortondo, & Albisu, 2000;Findlay, Castura, Schlich, & Lesschaeve, 2006;King, Hall, & Cliff, 2001;Kwan & Kowalski, 1980;Latreille et al, 2006;Rossi, 2001;Scaman & Dou, 2001), usually referred to numerical scores. However, references for training and checking panels and methods in specific food product evaluation are very scarce (Pérez Elortondo et al, 2007;Torre, 2002), so often internal procedures have to be developed in each laboratory.…”

The Use of Multivariate Statistical Analysis in Determining the Sensory Quality of White Monovarietal Wines

“…1993;De la Presa-Owens and Noble 1995;Young el al. 1970) and even to control the performance of sensory attributes (Kwan and Kowalski 1980a;Giomo er al. 1995).…”