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Complexity of Flavor and Blending of Wines
Author(s) -
SINGLETON V. L.,
OUCH C. S.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00080.x
Subject(s) - wine , flavor , composite number , mathematics , scoring system , quality (philosophy) , food science , statistics , chemistry , medicine , physics , surgery , algorithm , quantum mechanics
SUMMARY Thirty‐four pairs of similar, commercially acceptable wines and a freshly prepared 50–50 blend of each pair were scored for quality by a small expert panel. The composite scores of the blends did not differ to even a low degree of significance from the score of the highest‐scoring member of the pair. The scores of the blends were very highly significantly better than the scores for the low‐scoring wines or the mean of the low‐ and high‐scoring wine in each pair. In 7 cases among the 34 the blend's composite score was higher than that of the highest‐scoring wine, and in no case was it lower than that of lowest‐scoring wine of the pair. Increased complexity of flavor is believed to be a major factor in the favorable effect of blending shown in this study; other possible effects are discussed.