|Use||When a difference is known|
|Samples||Two coded test samples (A,B)
One is known to be chemically higher in an attribute (eg. sweetness)
|Tasting sheets||Click here|
|Basic method||Tasters are asked to identify which sample is higher in an attribute (eg. identify which sample is sweeter).
Possible serving orders3: AB, BA
|Results Are the wines significantly different?
1 Indicates the minimum number of tasters required for testing to achieve a statistically significant result (p < 0.05).
2 Figures denote minimum number of correct responses required out of the total number of responses to conclude the wines are significantly different from each other.
3 Serving orders denote possible arrangements of the samples to be presented randomly to tasters.