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Published by Madridge Publishers Abstract In the wine industry, wine is often characterized by professional tasters. Methods commonly used in descriptive sensory analysis, as “conventional profiling,” require intensive, experimentspecific training and thus cannot be applied by a panel of untrained tasters, even if they are wine professionals. Some spontaneous methods such as free profiling do not require time-intensive training sessions. This study compares wine sensory characterization obtained with a panel of trained judges and other with a panel of untrained judges using the free choice profiling in both case. Data were analyzed by generalized procrustes analysis. Representations provided by the two methods are broadly similar, but reveal some disparities, although both panels are valid to evaluate the sensory characteristics of wines. Free profiling may be a good compromise to obtain meaningful results from untrained but knowledgeable wine professionals.

Descriptive Sensory analysis of Monovarietal Spanish Young Red Wines. A Comparison between Trained and Untrained Panels