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The relation between acidity and the representation of acids in red wines

1989; Wiley; Volume: 33; Issue: 5 Linguagem: Inglês

10.1002/food.19890330521

1521-3803

Jolana Karovičová, M. Drdák, Jonathan A. Polonsky, F. MALÍK,

Horticultural and Viticultural Research

Abstract Sensory analysis is an inevitable component of the compulsory evaluation of the quality of food. However, the final result of such evaluations is often influenced by a series of subjective factors. This is demonstrated by the fact that properties which are objectively identical fail to attract identical sensory phenomenons in individual assessors. The sensory analysis is aimed at the production of objective, and as far as possible, reproducible results in a set of individual assessments [1—3]. A special group of objectivizing represents the research related to correlations between sensory and non‐sensory data in order to replace sensory methods of analysis. The goal of such work is to find the suitable method for objectivizing a single qualitative parameter — acidity — from the selection and testing of assessors to the determination of correlation between the sensory assessment, and the values determined by objective methods.