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Glasnik Zaštite Bilja, Vol. 45. No. 6., 2022.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.45.6.6

Adaptation of expert wine assessors to less familiar sensory testing methods without pretraining

Ivana Alpeza orcid id orcid.org/0000-0003-0278-3312 ; Hrvatska agencija za poljoprivredu i hranu, Centar za vinogradarstvo, vinarstvo i uljarstvo, Zagreb, Hrvatska
Katarina Rončević orcid id orcid.org/0000-0001-8797-1552 ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivan Budimir ; Grafički fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: engleski pdf 429 Kb

str. 60-70

preuzimanja: 122

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Sažetak

Wine sensory testing is carried out by assessors who are usually selected and prepared depending on the test type, and their skills may vary depending on various factors. Expert wine assessors should have superior sensory evaluation abilities, an expert grape and wine knowledge level but even more assessment competence. The aim of this research was to test the competencies of certified Croatian expert wine assessors using a less-familiar descriptive sensory methodology with no preliminary training. These assessors are highly educated in viticulture and/or enology and work in this sector. They have certified sensory skills and shorter or longer experience in sensory testing wines with Geographical indications. Twenty-three assessors participated in the study, and the results were segmented by gender and age. The testing was performed in a laboratory accredited by ISO/IEC 17025. Graševina and Zweigelt wines were tested, and two groups of attributes were analyzed (main quality attributes and specific aroma descriptors). Qualitative and quantitative statistics showed that expert wine assessors had a very similar approach in the choice of descriptors and the perception of their intensity. No difference was obtained in testing any attribute and descriptor, neither for any wine nor between segmented groups concerning age. A significant difference was observed only between women and men in their perception of the two specific aroma descriptors. The results confirmed that combining expert knowledge and experience based on professional education and continuous analytical work can replace a lack of experience in some less-familiar methods.

Ključne riječi

expert wine assessors; competencies; descriptive sensory evaluation

Hrčak ID:

287456

URI

https://hrcak.srce.hr/287456

Datum izdavanja:

14.12.2022.

Podaci na drugim jezicima: hrvatski

Posjeta: 413 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 16 November 2022

Date accepted: 29 November 2022

Publication date: 14 December 2022

Volume: 45

Issue: 6

Pages: 60-70

DOI: 10.31727/gzb.45.6.6

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: expert wine assessors

Keyword: competencies

Keyword: descriptive sensory evaluation

Keywords:

Keyword: ekspertni ocjenjivači vina

Keyword: kompetencije

Keyword: deskriptivna senzorika

Adaptation of expert wine assessors to less familiar sensory testing methods without pretraining

Translated Title (hr): Prilagodba ekspertnih ocjenjivača vina manje poznatim metodama senzornih ispitivanja bez prethodne pripreme

Ivana Alpeza[1]

Email: ivana.alpeza@hapih.hr

Katarina Rončević[2]

Email:

Ivan Budimir[3]

Email:

 

[1] Hrvatska agencija za poljoprivredu i hranu, Centar za vinogradarstvo, vinarstvo i uljarstvo, Zagreb, Hrvatska Croatian Agency for Agriculture and Food, Centre for Viticulture, Enology and Edible Oils, Zagreb, Croatia

[2] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska Faculty of Agronomy, University of Zagreb, Croatia

[3] Grafički fakultet, Sveučilište u Zagrebu, Hrvatska Faculty of Graphic Arts, University of Zagreb, Croatia

Abstract

Wine sensory testing is carried out by assessors who are usually selected and prepared depending on the test type, and their skills may vary depending on various factors. Expert wine assessors should have superior sensory evaluation abilities, an expert grape and wine knowledge level but even more assessment competence. The aim of this research was to test the competencies of certified Croatian expert wine assessors using a less-familiar descriptive sensory methodology with no preliminary training. These assessors are highly educated in viticulture and/or enology and work in this sector. They have certified sensory skills and shorter or longer experience in sensory testing wines with Geographical indications. Twenty-three assessors participated in the study, and the results were segmented by gender and age. The testing was performed in a laboratory accredited by ISO/IEC 17025. Graševina and Zweigelt wines were tested, and two groups of attributes were analyzed (main quality attributes and specific aroma descriptors). Qualitative and quantitative statistics showed that expert wine assessors had a very similar approach in the choice of descriptors and the perception of their intensity. No difference was obtained in testing any attribute and descriptor, neither for any wine nor between segmented groups concerning age. A significant difference was observed only between women and men in their perception of the two specific aroma descriptors. The results confirmed that combining expert knowledge and experience based on professional education and continuous analytical work can replace a lack of experience in some less-familiar methods.

Translated Abstract

Senzorna ispitivanja vina provode ocjenjivači koje se obično bira i priprema sukladno metodi ispitivanja i njihove vještine mogu varirati ovisno o različitim čimbenicima. Ekspertne ocjenjivače vina definiraju vrhunske sposobnosti senzornih ocjenjivanja, ekspertnu razinu znanja o grožđu i vinu, ali još više analitičke senzorne kompetencije. Cilj ovog rada bio je ispitati kompetencije ovlaštenih hrvatskih ekspertnih ocjenjivača vina primjenom manje poznate deskriptivne senzorne metodologije i bez prethodne obuke. Ovi ocjenjivači su visokoobrazovani u vinogradarstvu i/ili vinarstvu i rade u ovom sektoru. Certificiranih su senzornih sposobnosti, uz kraće ili duže iskustvo u senzornim ispitivanjima vina s oznakom zemljopisnog podrijetla. U istraživanju su sudjelovala 23 ocjenjivača, a rezultati su segmentirani prema spolu i dobi. Ispitivanje je obavljeno u laboratoriju akreditiranom prema ISO/IEC 17025. Testirana su vina sorata Graševina i Zweigelt, a analizirane su dvije grupe parametara (glavna svojstva kvalitete i specifični aromatski deskriptori). Kvalitativna i kvantitativna statistička analiza pokazala je da su ekspertni ocjenjivači vina s predočenim referencama imali vrlo sličan pristup u izboru deskriptora i percepciji njihovog intenziteta. Nije dobivena razlika između rezultata u testiranju bilo kojeg atributa i deskriptora, ni za bilo koje vino općenito, niti između segmentiranih grupa ocjenjivača obzirom na dob. Jedina značajna razlika dobivena je između žena i muškaraca u percepciji dva deskriptora arome. Rezultati su potvrdili da se kombinacijom ekspertnog znanja i iskustva temeljenog na stručnom obrazovanju i kontinuiranom analitičkom radu može nadomjestiti nedostatak iskustva u radu s manje poznatom metodom.

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