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Scoring vs. Comparative Rating of Sensory Quality of Wines
Author(s) -
BAKER G. A.,
OUGH C. S.,
AMERINE M. A.
Publication year - 1965
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.1365-2621.1965.tb01886.x
Subject(s) - wine , statistics , quality (philosophy) , mathematics , psychology , food science , chemistry , philosophy , epistemology
SUMMARY One hundred and fifty wines of different types and regions were scored by 11 experienced judges by two methods (scoring and comparative rating). It was thought that the second method (which included a reference wine) would give more stable and consistent results than the standard method. For some categories of wines the standard method resulted in more stable and consistent responses, but for other categories the reverse is true. For some judges and for some categories of wines the two methods were practically identical. The reactions of the judges to the two methods varied greatly.