A Technical Guide
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Wine tasting in the cellar

by Charl Theron

The ongoing development of analytical techniques makes the identification and quantification of wine compounds easier, faster, more accurate and more specific. Even so the winemaker’s senses still play a decisive role and this will probably (hopefully) remain the case for a long time. Winemakers should nevertheless take care to ensure that their senses are used and interpreted correctly, otherwise they may reach the wrong conclusions with far-reaching consequences for the quality of their wine.

Tasting in some form or other plays an important role in the logistical chain from the grape to the bottle of wine purchased by the consumer. The grapes in the vineyard are tasted to determine the degree of ripeness and quality, during the alcoholic fermentation process the development of the young wine is constantly tasted, wines that have completed their fermentation are tasted before or after maturation to monitor quality or make up blends, the suitability of various vinification aids is evaluated sensorially and the packaged product is finally tasted to ensure that the correct wine enters the market. All these actions and subsequent decisions are often the task of a single winemaker. The use of a single person’s judgment may be risky, however, due to differences among people, personal standards, personal preconceived notions, the so-called cellar palate and the winemaker’s decision-making role in the winery.

Different tasting methods have significant practical benefits for the winery. The following aspects always merit consideration, however:

  1. The wine tastings should always be blind and the samples tasted at random.
  2. It is always preferable to use at least 2 tasters, as individuals differ in their sensitivity to specific compounds. It is also important to verify individuals’ sensitivity with standard solutions of various wine compounds. Personnel from other departments may also be used if their tasting abilities have been verified.
  3. If practically possible, the same tasting should preferably be repeated to improve the accuracy of the result.
  4. The taster should be exposed to as few of the tasting preparations as possible. A constant sample size of 30 ml at a temperature of approximately 20°C in unmarked glasses, designated with 3 figures, should be presented to different people in different sequences and tasted within 1 hour.
  5. Discussion and even eye contact should not take place by tasters during the tasting.. It is also preferable for individuals to make written notes of their tasting results, before any discussion takes place.
  6. In view of the fact that fatigue, hunger and emotional circumstances may impact on individuals, tastings should preferably take place in the mornings and not within 90 minutes of smoking, eating or drinking of any beverages. Only 6 to 7 wines should be tasted per session.
Different tasting methods may be used in cellars, the more useful being those that focus on identifying differences. To determine differences the most suitable tasting methods are the duo-trio, triangular, paired comparison and like/unlike methods. The results required to verify the statistical significance of the method are indicated in the article.

In the duo-trio method, a reference wine is used as a basis and one of the other 2 wines is the same as the reference wine, which has to be identified by the taster. The tasting panel should consist of at least 7 people. This method is often used to determine unknown differences in 2 wines.

The triangular test requires a panel of 5 people and consists of 3 wines, 2 of which are the same. The tasters have to identify the odd sample. This is a multi-purpose method where 2 wines are tasted for possible differences.

The paired comparison method also requires a panel of 7 people and consists of 2 samples where one contains more of a specific compound, which is made known to the panel and the sample in question has to be identified.

The like/unlike method which requires a panel of 7 people consists of 2 samples and the tasters have to indicate whether they are the same or different. This is similar to the paired comparison method, except that the compound which causes the difference between the wines, is unknown.

Reference

Cowey, G. & Travis, B. 2008. Australian & New Zealand Grapegrower & Winemaker, August 2008: 57 - 63.

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