WINETECH Technical Yearbook 2020

ACKNOWLEDGEMENTS This research was funded by Winetech, Project IWBT W13/02: “Rapid descriptive sensory methods for wine evaluation – special focus on further optimisation of rapid methods and streamlining of workflow”. NRF and THRIP are acknowledged for financial support. REFERENCES Adams, J., Williams, S., Lancaster, B. & Foley, M., 2007. Advantages and uses of Check-All-That-Apply response compared to traditional scaling of attributes for salty snacks. In: 7th Pangborn Sensory Science Symposium. 16 August 2007, Minneapolis, USA. 12-418. Campo, E., Do, B.V., Ferreira, V. & Valentin, D., 2008. Aroma properties of young Spanish monovarietal white wines:

A study using sorting task, list of terms and frequency of citation. Australian Journal of Grape and Wine Research 14, 104-115. Tei l let, E. , Schl ich, P. , Urbano, C. , Cordelle, S. & Guichard, E., 2010. Sensory methodologies and the taste of water. Food Quality and Preference 21, 967-976. Thuillier, B., Valentin, D., Marchal, R. & Dacremont, C., 2015. Pivot © profile: A new descriptive method based on free description. Food Quality and Preference 42, 66-77. For more information, contact Jeanne Brand at jeanne@sun.ac.za, Leanie Louw at leanie@senselab. co.za or Hélène Nieuwoudt at hhn@ sun.ac.za.

Check-All-That-Apply (CATA) Rapid Sensory Methods for Benchmarking

❑ Tropical ❑ Guava

❑ Green pepper ❑ Green grass

022

❑ Litchi

❑ Beans

❑ Passion fruit

❑ Asparagus

Sample

Pivot Profile (PP)

Sample code

LESS intense than pivot

MORE intense than pivot Tropical, guava, passion fruit

080

P

080 Asparagus, grass, mineral

Sample

Pivot

Polarised Sensory Positioning (PSP)

336

336

R

Exactly the same

Completely different

Sample

Reference

WINETECH TECHNICAL YEARBOOK 2020 82