The aim of this study was to compare different Hungarian Kadarka, Kékfrankos, and Cabernet franc wines produced and aged by the same methods and to compare two types of sensory analysis methods as well: the 100‐point OIV system and quantitative descriptive analysis (QDA). Both tests were conducted by 12 assessors of the University of Pécs, Institute for Regional Development, Faculty of Horticulture and Oenology. This study provides conclusions about the use of sensory analysis methods, highlighting the advantages and disadvantages of QDA and the OIV system. Principal component analysis, analysis of variance (ANOVA), multiple factor analysis, and partial least squares dicriminant analysis were used for the evaluation of the data. Our results showed that the sensory panel was able to discriminate the samples by both sensory methods; however, the information provided by them was significantly different. ANOVA clearly showed that the two methods have different sensitivity when comparing wines (commercial and produced wine samples) and QDA proved to be the more sensitive, as well as more detailed, method. Partial least squares discriminant analysis augmented the findings in the classification part of the different type of wine samples. In general, OIV is able to show the general quality of the wines, while QDA coupled with proper chemometric methods is able to describe why the given samples received good or bad OIV scores.

中文翻译：

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匈牙利葡萄酒感官评价技术比较

本研究的目的是比较采用相同方法生产和陈酿的不同匈牙利 Kadarka、Kékfrankos 和品丽珠葡萄酒，并比较两种感官分析方法：100 点 OIV 系统和定量描述分析 (QDA) . 这两项测试均由佩奇大学、区域发展研究所、园艺和酿酒学院的 12 名评估员进行。本研究提供了有关使用感官分析方法的结论，突出了 QDA 和 OIV 系统的优缺点。使用主成分分析、方差分析（ANOVA）、多因素分析和偏最小二乘判别分析对数据进行评估。我们的结果表明，感官小组能够通过两种感官方法区分样品；然而，他们提供的信息大不相同。方差分析清楚地表明，在比较葡萄酒（商业和生产葡萄酒样品）时，这两种方法具有不同的灵敏度，而 QDA 被证明是更灵敏、更详细的方法。偏最小二乘判别分析增强了不同类型葡萄酒样本的分类部分的发现。一般来说，OIV 能够显示葡萄酒的总体质量，而 QDA 加上适当的化学计量学方法能够描述给定样品获得好或坏 OIV 分数的原因。偏最小二乘判别分析增强了不同类型葡萄酒样本的分类部分的发现。一般来说，OIV 能够显示葡萄酒的总体质量，而 QDA 加上适当的化学计量学方法能够描述给定样品获得好或坏 OIV 分数的原因。偏最小二乘判别分析增强了不同类型葡萄酒样本的分类部分的发现。一般来说，OIV 能够显示葡萄酒的总体质量，而 QDA 加上适当的化学计量学方法能够描述给定样品获得好或坏 OIV 分数的原因。