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Sorting in combination with quality scoring : a tool for industry professionals to identify drivers of wine quality rapidly

dc.contributor.authorBrand, J.en_ZA
dc.contributor.authorKidd, M.en_ZA
dc.contributor.authorVan Antwerpen, L.en_ZA
dc.contributor.authorValentin, D.en_ZA
dc.contributor.authorNaes, T.en_ZA
dc.contributor.authorNieuwoudt, Heleneen_ZA
dc.date.accessioned2020-01-31T09:32:33Z
dc.date.available2020-01-31T09:32:33Z
dc.date.issued2018en_ZA
dc.identifier.citationBrand, J. et al. 2018. Sorting in combination with quality scoring : a tool for industry professionals to identify drivers of wine quality rapidly. South African Journal of Enology and Viticulture, 39(2):163-175, doi:10.21548/39-2-3203.en_ZA
dc.identifier.issn2224-7904 (online)en_ZA
dc.identifier.issn0253-939X (print)en_ZA
dc.identifier.otherdoi:10.21548/39-2-3203en_ZA
dc.identifier.urihttp://hdl.handle.net/10019.1/107405en_ZA
dc.descriptionCITATION: Brand, J. et al. 2018. Sorting in combination with quality scoring : a tool for industry professionals to identify drivers of wine quality rapidly. South African Journal of Enology and Viticulture, 39(2):163-175, doi:10.21548/39-2-3203.en_ZA
dc.descriptionThe original publication is available at https://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractQuality plays an important role in the criteria directing wine product development. The evaluation of sensory characteristics associated with wine quality, as perceived by industry professionals, is therefore important. We investigated the suitability of the free-sorting sensory evaluation method, in combination with wine quality scoring using a 20-point scoring system, to determine the drivers of quality. Eight commercial South African Sauvignon blanc wines were assessed by a panel of 24 wine industry professionals. Free sorting with a verbalisation step to describe the groups, followed by quality scoring using score sheets routinely used in the wine industry, was performed. A multivariate sensory map was constructed using DISTATIS to explain the similarities and differences amongst the set of wines. Correspondence analysis (CA) was applied to the group descriptors, and CA deviates were calculated. Pearson’s correlation coefficients between CA deviates and the quality scores were calculated to identify the drivers of quality. Significant differences in quality were observed between the wines. The sensory attributes “passion fruit”, “green pepper”, “peas”, “asparagus” and “green” were frequently cited by the panel for the wines that received the highest average quality scores, and these attributes were identified as drivers of quality. In this study, a procedure is presented that combines sorting and quality scoring to investigate the relationship between sensory attributes and quality scores to identify the drivers of wine quality. Industry professionals and research environments can use this procedure to determine drivers of wine quality in a single evaluation session.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3203en_ZA
dc.format.extent13 pages : illustrationsen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.subjectSensory evaluationen_ZA
dc.subjectSauvignon blanc (Wine) -- South Africaen_ZA
dc.subjectWine -- Qualityen_ZA
dc.subjectWine industry -- Production control -- South Africaen_ZA
dc.titleSorting in combination with quality scoring : a tool for industry professionals to identify drivers of wine quality rapidlyen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderAuthors retain copyrighten_ZA


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