Assaggio della Grappa: classico e innovativo a confronto

"Grappa tasting: classic and innovative methods compared"

With the II level the Anag tasters will be called to deepen the existing relations between the sensory characteristics of grappa and the technology production of our Italian brandies. In the studies that have started over a year ago to develop a not easy teaching method, they are experimenting sensory analysis tables suitable for the purpose. This situation resulted in the model 896 (see image) that, even though it has still to be improved, it has shown to respond well to the purpose. During its preparation it has been compared with the Anag chart adopted in 1989 to verify:

• the possible differences of response between the two charts;
• the degree of learning difficulty of the new chart;
• if the new chart has a greater amount of information.

It has then been organized a sensory experiment in which the judges were mainly Anag tasters and, in two following rounds, after adequate explanation of the two methods and calibration of the panel, they have been evaluated the same types of grappa without saying to the judges that they were the same. Here are the results that came out.