Sensory analysis of young white wines

S senzoričnimi metodami lahko ocenimo veliko število vzorcev vina, ter opredelimo njihove lastnosti in kakovost. Senzorično analizo smo razdelili na dva dela. Prvi del se sestoji iz ocenjevanja 78 vzorcev mladih belih vin sorte malvazija. Ocenjeni so bili z Buxbaumovo metodo s 35 preskuševalci, razdeljenimi v dve skupini. Preskuševalci so bili moškega in ženskega spola, stari od 23 in 25 let. V drugem delu pa smo za analizo petih vzorcev mladih belih vin sorte chardonnay uporabili metodo CATA, hitro profiliranje in hedonsko ocenjevanje. Ta del je potekal z devetimi preskuševalkami in tremi preskuševalci, ki so bili enake starosti kot predhodni ocenjevalci. Namen dela je bil oceniti in opredeliti različne vzorce vin, jih medsebojno primerjati, ugotoviti najpogosteje uporabljene opisnike in skladnost ocen istih vzorcev. Sveža, sadna, cvetlična aroma ter različno sadje, kot so citrusi, marelica itd. so najpogostejši in najintenzivnejši opisniki. Pri Buxbaumovi metodi so si bili rezultati medsebojno precej podobni, večje razlike opazimo pri hedonski metodi, kjer je objektivnost izključena. Boljše ocene so pri obeh metodah dobivali manj pekoči, bolj sladki in uravnoteženi vzorci z manjšo koncentracijo ogljikovega dioksida.With sensory analysis we can analyse a lot of wine samples and define their properites and quality. We divided the analysis into two parts. The first part consisted of the analysis of 78 samples of young white Malvasia wines. Samples were analysed with the Buxbaum method, by 35 male and female assessors, aged from 23 to 25 years, divided into two groups. In the second part we used CATA method, Flash Profiling and hedonic evaluation for the analysis of five young white Chardonnay wine samples. These were evaluated by nine female and three male assessors, which were the same age as assessors in the first part. The purpose of the analysis was to estimate, define and compare different wine samples, to find out descriptors, which are used most often and compliance of the results of the same samples. Fresh, fruity, floral aroma and different types of fruit, like citrus fruits, apricot etc. are the most common and intense descriptors. The results of the analysis with Buxbaum method are mutually very similar. We can see bigger differences between results of the hedonic evaluation, where objectivity is excluded. Samples with higher scores in both methods had less of the burning aftertaste, higher sugar content, less carbon dioxide and were balanced