Analytical chemical parameters of six California Port wines and five Portuguese Port wines were evaluated by a variety of techniques, including titrametry, thin-layer and gas-liquid chromatography, and colorimety. Two panels of tasters, separated according to vocational and avocational experience within the wine industry, scored the wines on the basis of eight organoleptic parameters. A modified version of the University of California, Davis wine evaluation score sheet was employed. Additionally, the panelists were requested to list the wines in order of preference and to submit specific written comments on five of the eight parameters. The tasting panelist data were separated according to group and were evaluated by the statistical t-test. The panelists' written comments were compared to the analytical chemical parameters for each wine. The results of the t-test negated a comparison of the order of taster preference with the analytical chemical profiles of the wines. The correlation of analytical chemical data to the mean score values for given organoleptic parameters was similarly rejected on the basis of insufficient sample size. However, several hypothetical correlations based upon the panelists' written comments were suggested.
| Identifer | oai:union.ndltd.org:pacific.edu/oai:scholarlycommons.pacific.edu:uop_etds-3107 |
| Date | 01 January 1984 |
| Creators | Ghiglieri, William Louis |
| Publisher | Scholarly Commons |
| Source Sets | University of the Pacific |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | University of the Pacific Theses and Dissertations |
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