Comparison of traditional profiling by a trained tasting panel and free profiling by wine professionals
نویسندگان
چکیده
• The most common method used to evaluate sensory properties of wines is conventional profiling, which uses techniques such as descriptive analysis. However, despite its great reliability, conventional profiling is not well adapted to experts and professional tasters due to their lack of time and availability for group training. On the other hand, alternative methods such as free-choice profiling do not demand training and allow for individual tasting sessions, but are also more subjective.
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