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Rosé Wine Color Preference and Preference Stability by an Experienced and an Inexperienced Panel
Author(s) -
OUGH C. S.,
AMERINE M. A.
Publication year - 1967
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.1365-2621.1967.tb00870.x
Subject(s) - preference , hue , wine , psychology , paired comparison , social psychology , mathematics , statistics , food science , artificial intelligence , computer science , biology
SUMMARY— A comparison was made between an experienced and an inexperienced panel for their ability to form preferences for five rose wines of differing color characteristics and to maintain the preferences over a period of several months. A definite preference pattern for certain hues and brightnesses were established by comparison of the patterns to measured tristimulus color values. The inexperienced subjects were less consistent among themselves as to color preferences at the first testing but became more consistent at the second testing. The experienced panel had significantly more stable preferences than did the inexperienced group. Both groups showed similar preference patterns.