Abstract
In the wine industry, wine is often characterized by professional tasters. Methods commonly used in sensory analysis, or “conventional profiling,” require intensive, experiment-specific training and thus cannot be applied by a panel of untrained tasters, even if they are wine professionals. More spontaneous methods such as free profiling do not require time-intensive training sessions. This study compares wine characterizations obtained through free profiling by wine professionals with conventional profiling by a panel of trained judges. Data were analyzed by multiple factor analysis. Representations provided by the two methods are broadly similar, but reveal some disparities. Free profiling may be a good compromise to obtain meaningful results from untrained but knowledgeable wine professionals.
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