Moderator : Gabriel Lepousez
6. Dr. Jeanne Brand with Prof D. Valentin, Prof. M. Vivier and Dr. H. Nieuwoudt as co-authors - Testing the effect of ballot term randomisation on 'Pick-K attributes' using Chenin Blanc and Sauvignon Blanc wine profiling with an expert panel as case study
Wine sensory profiling is performed rapidly with the Check-all-that-apply (CATA) method or one of its variants, called Pick-K attributes. Sensory panellists are required to select a specified number (K) of dominant sensory attributes that describe the wine best from a list of terms on a CATA ballot provided to them. Pick-K is used frequently for wine profiling.
Earlier research recommended the randomisation of CATA terms on the ballots. However, the question arises whether randomising terms that belong to different “sensory families” will confuse assessors. We investigated the effect of attribute randomisation on industry experts’ performance when evaluating Chenin Blanc and Sauvignon Blanc wine.
Two randomisations were applied on the ballots: (1) attributes within the same “aroma family” were kept together and randomised within families and (2) all the attributes were randomised. The effects of the randomisation on the panelists’ ability to perceive product differences; the frequency of attribute citation, and the difficulty experienced by them were measured.
Significant differences between the citation frequencies for the two randomisation strategies were observed. Panellists experienced difficulty and frustration to find terms on ballots where all attributes were randomised, and they preferred that attributes within the same aroma family were kept together. For wine evaluation by industry expert panellists, we recommend that same-family attributes are kept together and randomisation is only done within families of sensory attributes.
Session VI - Taste, tastes of Chenin blanc wines
7. Dr. Valeria Panzeri avec Dr. Jeanne Brand et Dr. Astrid Buica en tant que co-auteurs - Explorer l'espace sensoriel et la polyvalence des 10 meilleurs vins de Chenin Blanc d'Afrique du Sud de 2017 et 2018
Wine competitions play an important role in the wine industry. They are used by producers as a marketing tool and, to an extent, as a benchmarking exercise. Consumers obtain quality assurance, which can simplify purchase decisions and risk perception. To answer questions such as “What are the characteristics of the winning wines?” or “What do winning wines taste and smell like?”, the aroma and taste sensory profiles of the wines that won the Top 10 Chenin Blanc competition in 2017 and 2018 in South Africa were established. Check-all-that-apply (CATA), a multiple choice-based rapid sensory method, where the sensory attributes applicable to a wine is selected from a list, was used.
The tasting panel consisted of 27 industry experts, which included winemakers and cellar masters that did not judge the wines during the competition. The attributes from all the winning wines were used to construct the “Top 10 Chenin Blanc sensory space”.
Differences between the 2017 and 2018 Top 10 Chenin Blanc sensory spaces were investigated as well as the profiles of the individual wines. Many of the winning wines belonged to the “old vine” category and most were “barrel fermented” or “partially barrel fermented”.
However, wines produced from younger vines and styles ranging from “fruity” and “ripe” to “wooded” were represented, illustrating the versatility of quality Chenin Blanc wines.