Abstract
Nose clips for swimming were used in sensory evaluation of wine to eliminate the influence of flavor on taste. Distinction of red, rosé and white wine, distinction of varieties of grapes and evaluation of maturation degree of wine were tested by the nose clip method, by top note and by ordinary sensory test. Eye masks were used for distinction of red, rosé and white, and amber glasses were used for the other tests. Red wines were significantly distinguished from rosé and white wine by the 3 methods, indicating that red wine had strong characteristics in their flavor and taste. Domestic rosé wines were hardly distinguished from white ones with eye masks. But, 3, 2 and 1 out of 6 samples of imported rosé wines were significantly judged as rosé, respectively, by ordinary, top note and nose clip methods. When nose clips were used to distinguish varieties of grapes, only 4 samples among 10 were distinguishable, while 9 were distinguishable without nose clips. Bradley's pair test was employed for evaluation of maturation degree. Maturation degree evaluated by top note and by ordinary sensory test accorded significantly with aging years of samples, but significant difference was not shown by nose clip method. Thus, the significance of flavor was proved in sensory evaluation of wine.
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