Use of feedback calibration to reduce the training time for wine panels

Findlay, Chris; Castura, John C.; Schlich, Pascal; Lesschaeve, Isabelle

doi:10.1016/j.foodqual.2005.07.005

Cited by 37 publications

(40 citation statements)

References 15 publications

(7 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Findlay et al [26] found that nine training sessions were necessary to prepare panels to make an aroma descriptive analysis of white wines. Although with a different scope, this method meets the requirement for faster sensory methodologies without the requirement for highly-trained assessors [10].…”

Section: Evolution Of Tasting Scores With Trainingmentioning

confidence: 99%

“…The last session of 2014 was particularly illustrative of this change, where a classic European old red wine with red-brick color and acid mouth-feel (RD11) was given a mean score equal to that of a gold awarded full-bodied red wine dominated by oak flavors and sweet mouth-feel (RE11). Findlay et al [26] found that nine training sessions were necessary to prepare panels to make an aroma descriptive analysis of white wines. Although with a different scope, this method meets the requirement for faster sensory methodologies without the requirement for highly-trained assessors [10].…”

Section: Evolution Of Tasting Scores With Trainingmentioning

confidence: 99%

See 1 more Smart Citation

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

2016

View full text Add to dashboard Cite

Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to show the implementation of a new wine tasting approach to overcome this drawback. The proposed training technique is based on the emotional responses of the taster after smelling two wines of clearly opposite styles. The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an "easy" wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a "difficult" wine. These emotions are explained by the wine sensorial characteristics. The "easy" wine has an intense, simple smell with short persistence while the "difficult" wine has a low intensity, complex aroma, and long persistence. The first style corresponds to the international commercial wines most prized in international wine challenges. The second, frequently rejected by untrained tasters, is consistent with the "so called" classic European wines, and is characterized by light red or yellow straw colors, weak smell intensity, and aggressive mouth-feel. After no more than four training sessions and using the OIV tasting sheet, inexperienced tasters were able to score "difficult" wines equally as "easy" wines and understand their different attributes. In conclusion, this new tasting approach may be used by wine professionals to explain the characteristics of high quality wines that are not easily recognized by untrained consumers.

show abstract

Section: Evolution Of Tasting Scores With Trainingmentioning

confidence: 99%

Section: Evolution Of Tasting Scores With Trainingmentioning

confidence: 99%

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

2016

View full text Add to dashboard Cite

show abstract

“…Our findings emphasize uneven calibration needs. In Table 6, we have highlighted the initial sensory descriptors which could gain accuracy with a calibration stage, such as mineral aroma [56], as opposed to other attributes that, according to our results, need no calibration among wine experts, hence, saving time and money [73].…”

Section: Uneven Calibration Needsmentioning

confidence: 88%

Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines

José-Coutinho¹,

Ávila²,

Ricardo-da-Silva³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

View full text Add to dashboard Cite

Twenty professional wine experts were asked to describe their prototypical construct of a representative young red wine from each of the 12 Protected Geographical Indications (PGI) of mainland Portugal. No samples were assessed; the experiment was based on memory alone by completion of 12 extended self-reported sensory questionnaires. Four large-scale areas were differentiated, the typicality being statistically validated and described from a sensory standpoint. Alcohol, acidity, bitterness, and astringency were cross-linked; the respective variations were correlated with published literature and expressed as key factors for the regional macroscale area differentiation. Bitterness and astringency were found to be sensory different and related on a geographical scale, as bitterness was primarily affected by inland/coastal influence; while astringency confirmed its customary north/south dependence that finding is to be considered a new understanding. Moreover, with the proposed methodology, it was possible to achieve a novel nationwide sensory characterization of PGIs, overcoming present day limitations on macroscale sensory research and sample representativeness. Results by uncalibrated prototypical memory assessment of single PGI Beira Atlântico were compared with the outcome of calibrated wine sampling assessment by local experts, using the same sensory questionnaire, and were found significantly correlated. The need for a calibration stage was found uneven regarding the overall group of scrutinized wine descriptors.

show abstract

“…However, recent advances in computerized data collection and panelist training now allow the sensory specialist to provide immediate feedback to panelists (e.g., Findlay et al, 2007). Use of instant feedback via software reportedly increases the salience of the feedback and decreases panel training time (Findlay et al, 2006). Sophisticated statistical toolkits (e.g., Panel Check; SensoMineR) for measuring panel performance are also available as freeware.…”

Section: Descriptive Profiling/analysismentioning

confidence: 99%