Abstract
Absolute and difference thresholds were determined for ethyl alcohol, dextrose, levulose, glycerol, tannin, ethyl acetate, acetaldehyde, sulfur dioxide and various nonvolatile organic acids in aqueous solution and in wine. Difference thresholds were found to be higher in wine. The paired comparison was found to be more sensitive than the triangular design. Fatigue and sensory carry-over was found in tannin determinations. The panel showed improved performance on repeated tastings of sucrose solutions, using a red table wine as test medium. Other sub[unknown] stances tested showed no differences on protracted tastings.
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