Generating, refining, and calibrating targets: comparing the performance of panellists on two white wine panels
Two panels, one composed of experienced red wine panellists (Panel T), the other of panellists without experience in sensory analysis (Panel U), were recruited and trained to evaluate white wine. Each used the Wine Aroma Wheel to develop white wine lexicons over five 2.5h training sessions. Panels T and U used 110 and 76 line scale attributes, respectively. Each panel