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The goal of this study was to find out whether there is a reasonable agreement between the final scores
given in official wine judgings and the scores given by the individual tasters participating in that judging.
· The authors used as an example the results of the international wine competition Vinoforum 2004,
sponsored by the O.I.V (International Wine Organization). This particular judging consisted of 7 panels -
comprised of 5 judges each- tasting approximately 100 wines in 2 days. For each wine, the judges
evaluated the following 10 quality properties using a scale between 0 and 100: limpidity, color, aroma
intensity, aroma genuineness, aroma quality, taste intensity, taste genuineness, taste quality, persistence,
and overall appreciation (these descriptors might seem bizarre, or unusually subjective, from a sensory
evaluation point of view, but I’m afraid this is “real life” at wine contests around the world). The organizers
then eliminated the highest and the lowest scores from each pane l, and gave the wine an overall score equal
to the arithmetic average of the remaining three values (this is called a “cut average”).

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