Evaluating the value of replicate tastings of a given wine: bio-statistical considerations
Wine judges were randomly selected from the membership of the American Association of Wine Economists (AAWE) to participate in a blind triplicate tasting of two South African varietals: one Sauvignon Blanc and one Pinotage; as well as a blind tasting of a single pouring of five additional
Sauvignon Blanc wines and five additional Pinotage wines. It was hypothesized that those wine Tasters who scored the triplicate wines reliably would also score the single poured wines reliably; and, conversely, those who were unreliable on the triplicate wines would also be unreliable on the
additional five wines. The results were substantially confirmative for the Sauvignon varietals, but only minimally confirmative for the Pinotage varietals. Two possible reasons are, first, the simpler structure of Sauvignon Blanc (a white wine) and possible palate fatigue for the more complex
Pinotage (a red wine).
Keywords: Pinotage; Sauvignon Blanc; blind pours
Document Type: Research Article
Affiliations: Department of Biometry, Yale Home Office, North Branford, CT, USA
Publication date: 03 April 2017
- Editorial Board
- Information for Authors
- Subscribe to this Title
- Ingenta Connect is not responsible for the content or availability of external websites
- Access Key
- Free content
- Partial Free content
- New content
- Open access content
- Partial Open access content
- Subscribed content
- Partial Subscribed content
- Free trial content