@jgmillr1 is making good points.
Every judge is an individual, they have different skills. What did you/spouse/neighbors/friends/wine club think? Wine as a food is hedonic so the question should be what would “taster/spouse #1 or 10” do to make the sample better?
I have seen two of the ladies in the lab correctly pick gradations at 1% substitution levels of a chemical ingredient where as the other twelve on the floor did 5% gradations . I have laughed behind the mirror wall watching a panel trying to put names on test flavors and they couldn’t, , and read customer complaints with said product with 2 or 3% of customers using the correct name. The expectations bias groups of judges. Individuals do better when you fix/diagnose problems.
@cmason1957 points out time of day, yes the same sample WILL be different depending on what was before. Repeating tasting helps.
@BernardSmith all food preferences are subjective (hedonic), at best they will follow a bell curve. Yes I pay attention to the judges who like the wine but give them equal weight to those who don’t like the wine. After all we know more about what happened. (ex problem above was a supplier started using bleach to eliminate micro, most customers couldn’t name the chemical, some liked the “bold” flavor)
One of the best learning methods I have found was speed wine-ing (like speed dating with a bottle) but again as in the lab, 3 club members had flavor insight that rang true, the rest of the hour felt superficial. (doing a mall intercept taste panel also is good) , , , , ie take the judge with a grain of figurative salt. What a dozen friends think matters more. averages!
There are labs like WoodsonTennant or Siliker that test sodium if you want a ppm number. However, , I would get more tasting data first.