lesschaeve2007

Vintage 1999 1999 1999 1999 2000 a location columbia

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Unformatted text preview: n State (Lesschaeve 2003b). Vintage 1999 1999 1999 1999 2000 a Location Columbia Valley Columbia Valley Tri cities Columbia Valley Walla Walla Valley Quality rating a 91 91 88 84 89 Liking score b mean (SD) 46.5 59.6 53.7 44.9 64.2 (17.1) (23.2) (22.5) (25.9) (21.5) Expert quality rating published in 2002 by the Wine Spectator on a 100-point scale. bRated by 41 Canadian red wine consumers on a 100-point scale: 0 = I do not like it at all; 100 = I like it very much. Wines were presented blind. Note the wide dispersion of scores. Am. J. Enol. Vitic. 58:2 (2007) 2 54 – Lesschaeve viticultural or enological treatments on finished wine (Francis et al. 1992, Heymann and Noble 1987, Cliff and Dever 1996, Reynolds et al. 1996). Sound sensory methods have also been used to address industry issues such as cork taint and effectiveness of alternative closures. Protocols have been proposed to check the absence of off-notes in cork batches using quality-control methodologies based on statistical sampling and sensory panel data (Butzke and Suprenaut 1998, Lagace and Lesschaeve 2001). The effect of alternative closures has been studied and the results used to select closures that best preserve desirable sensory attributes in wine (Francis et al. 2003). The use of sensory techniques in research is well adopted in academia. In contrast, industry professionals rely on internal or external wine experts. Implementing a sensory program is perceived as an expensive investment. The complementary roles of sensory information and on-site wine expertise are often not understood by winery owners. A major concern of wineries might be that, instead of pur- chasing a piece of equipment to run a chemical analysis of wines, they have to hire human resources. Such an expense does not affect the same budget line, and it entails hiring a sensory spet who can manage a panel and implement an appropriate sensory program. Experimental data collected with limited resources in a commercial winery indicated that the implementation of a sensory program using winery personnel and sound sensory techniques could be cost effective (C...
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This note was uploaded on 09/29/2010 for the course VEN 91863 taught by Professor Hildergardheymann during the Spring '09 term at UC Davis.

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