{"id":10729,"date":"2013-07-18T23:55:17","date_gmt":"2013-07-18T21:55:17","guid":{"rendered":"http:\/\/www.kobler-margreid.com\/blog\/?p=10729"},"modified":"2013-07-19T09:41:07","modified_gmt":"2013-07-19T07:41:07","slug":"the-judgement-of-paris-4-from-day-to-day","status":"publish","type":"post","link":"https:\/\/www.kobler-margreid.com\/blog\/blog\/2013\/07\/18\/the-judgement-of-paris-4-from-day-to-day\/","title":{"rendered":"The Judgement of Paris (4): From Day to Day"},"content":{"rendered":"

In der vorigen Folge ging es um die Wiederholbarkeit der Kosturteile, d.h. wie genau \u00a0die Weine von den Jurymitgliedern bepunktet werden, wenn sie mehrmals in der Kost gereicht werden. Heute\u00a0geht es um die Konstanz der eigenen Urteile in der Zeit.\u00a0Die ber\u00fchmte Kost in Paris, welche den Anlass f\u00fcr die Betrachtung geliefert hat, fand an einem Tag statt, wie viele, aber nicht alle Vergleichsverkostungen. Besonders die gro\u00dfen internationalen Wettbewerbe dauern ob der gro\u00dfen Weinanzahl auch mehrere Tage. Um das Thema der Beurteilungskonstanz zu vervollst\u00e4ndigen, ist es sicherlich interessant, sich die Urteile anzuschauen, welche die Bewerter anl\u00e4sslich eines Kostwettbewerbs abgegeben haben, bei dem am zweiten Tag von allen Kostern eine Auswahl der besten des ersten Tages noch einmal beurteilt wurden.<\/p>\n

Nella puntata precedente ho parlato della riproducibilit\u00e0 dei giudizi, cio\u00e8 con quale precisione vengono valutati i vini dai degustatori se vengono presentati pi\u00f9 volte nel corso di una degustazione. Oggi invece si tratta di studiare la costanza nel tempo. La degustazione famosa di Parigi che ha dato lo spunto a questa serie di post si \u00e8 svolta nell’arco di una giornata come tanti confronti, ma non tutti. Infatti soprattutto i grandi concorsi internazionali durano, a causa dei tanti vini, anche pi\u00f9 giornate. Per completare l’argomento sulla regolarit\u00e0 delle valutazioni \u00e8 utile guardare i giudizi che i giudici hanno dato nel corso di un concorso enologico, dove la seconda giornata venivano riassaggiati i vini migliori della prima sessione.<\/em><\/p>\n

\"tage_03\"<\/a>\"tage_10\"<\/a>\"tage_12\"<\/a>\"tage_22\"<\/a><\/p>\n

Wie man an Hand der vier als Beispiele verwendeten Koster sieht, nutzen diese \u00a0die Punkteskalen individuell recht verschieden\u00a0aus. Dies best\u00e4tigt die Beobachtungen des vorigen Beitrages. Koster 3 und 22 sind in der Zeit relativ konstant in ihren Bewertungen geblieben, wenn auch einige Weine von ihnen am darauffolgenden Tag um 15 Punkte besser bzw. schlechter beurteilt wurden. Unterschiede von 5 Punkten\u00a0von Tag zu Tag \u00a0sind hingegen als normal zu bezeichnen. Kosterverhalten wie jene des Jurors 12 und noch mehr jene der Nummer 10 sind etwas seltener, aber durchaus auch vorzufinden. Unterschiede von 30 und mehr Punkten beim gleichen Wein, je nachdem, an welchem Tag der Wein gekostet wurde, stimmen hingegen nachdenklich.<\/p>\n

Come si vede con l’ausilio dei quattro degustatori riportati, l’utilizzo della scala di valutazione \u00e8 abbastanza individuale. Ci\u00f2 conferma le osservazioni fatte nel post precedente. I giudici 3 e 22 sono rimasti abbastanza costanti attraverso il tempo anche se qualcuno dei campioni il secondo giorno viene valutato con 15 punti in pi\u00f9 o in meno. Scostamenti di 5 punti sono invece da considerare normali. Comportamenti come quelli dei degustatori 12 e ancora di pi\u00f9 \u00a0quelli dell’assaggiatore 10 sono meno frequenti ma tuttavia esistenti. Differenze tra gli stessi vini di 30 e pi\u00f9 punti, a seconda di quando il vino \u00e8 stato degustato, fanno riflettere.<\/em><\/p>\n

\"tage_alle\"<\/a>In der letzen Grafik ist der Verlauf der gemittelten Werte dargestellt, d.h. der Durchschnitt aller Koster, welche die Finalweine auch am ersten Tag bewertet haben. Die dramatisch wirkenden oben abgebildeten Einzelergebnisse haben aber keinen solchen Effekt bez\u00fcglich des Endergebnises. Wie so oft bei Verkostungen, heben sich durch die Mittelwertbildung die individuell festgestellten Unterschiede ziemlich auf, die Punktezahlen der Weine werden \u00e4hnlicher. Tendenziell wurden die Weine im Finale strenger beurteilt als am ersten Tag. Einige Weine erhielten am zweiten Tag so schlechte Benotungen, dass sie – h\u00e4tten sie die gleichen Punkte am ersten Tag erhalten – sich nicht f\u00fcr das Finale qualifiziert h\u00e4tten.<\/p>\n

Nell’ultimo grafico sono raffigurati i valori medi di tutti i degustatori che avevano i vini fianlisti anche il promo giorno tra i loro campioni. I grafici individuali riportati sopra non hanno per\u00f2 esplicato l’effetto drammatico temuto. Come spesso accade nelle degustazioni, calcolando le medie si neutralizzano in gran parte le valutazioni molto individuali, i punteggi dei diversi vini si avvicinano tra di loro. Tendenzialmente i vini vengono giudicati in modo pi\u00f9 severo in finale. Alcuni vini hanno ricevuto il secondo giorno punteggi cos\u00ec bassi che, dati anche il primo giorno, avrebbero impedito a questi campioni la partecipazione al finale.<\/em><\/p>\n

„The results of any wine tasting will be solemnly reported, with a winner and a loser being declared, without any concern for whether the results would be replicated the next day (they usually aren’t)…“<\/strong> (Orley Ashenfelter, Richard E. Quandt<\/a>)<\/p>\n

Die f\u00fcnfte und letzte Folge wird den Schlussfolgerungen gewidmet sein.<\/p>\n

La quinta ed ultima puntata sar\u00e0 dedicata alle conclusioni.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

In der vorigen Folge ging es um die Wiederholbarkeit der Kosturteile, d.h. wie genau \u00a0die Weine von den Jurymitgliedern bepunktet werden, wenn sie mehrmals in der Kost gereicht werden. Heute\u00a0geht es um die Konstanz der eigenen Urteile in der Zeit.\u00a0Die … Weiterlesen →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1163],"tags":[1188,1191,1189,1181,1190,1208,1207],"class_list":["post-10729","post","type-post","status-publish","format-standard","hentry","category-weinbewertung-valutazione-dei-vini","tag-auswertung","tag-degustatore","tag-elaborazione-dati","tag-judgement-of-paris","tag-koster","tag-riproducibilit","tag-wiederholbarkeit"],"yoast_head":"\nThe Judgement of Paris (4): From Day to Day - weinhof KOBLER weblog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kobler-margreid.com\/blog\/blog\/2013\/07\/18\/the-judgement-of-paris-4-from-day-to-day\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Judgement of Paris (4): From Day to Day - weinhof KOBLER weblog\" \/>\n<meta property=\"og:description\" content=\"In der vorigen Folge ging es um die Wiederholbarkeit der Kosturteile, d.h. wie genau \u00a0die Weine von den Jurymitgliedern bepunktet werden, wenn sie mehrmals in der Kost gereicht werden. 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