Sensory evaluation is a process used to measure, analyze, and interpret responses to products as perceived through the senses of sight, smell, taste, touch, and hearing. Sensory evaluation methods can provide many benefits to the wine and brewing industries. With proper implementation of test controls, careful selection of panelists, effective training (when necessary), utilization of appropriate methods, and statistical interpretation, sensory evaluation provides a basis from which production and certain marketing decisions can be made. The outcome of sensory testing can be used to reduce risks and to assess various methods of enhancing product composition, quality, and appeal.
1. Sensory evaluation program development and review
Establish a new program or review the existing program
2. On-site training of descriptive analysis panels:
Screening and selection of panelists
In-depth training of selected trainees on a variety of company products
Development of reference standards
Design of functional facilities
Statistical analysis of sensory data
3. Independent evaluation of wines
Comparison of your wines versus competitor’s wines using an unbiased panel of experienced tasters
4. Competitive benchmarking
Sensory profiles of your products measured against comparable products
5. QA/QC sensory training
Train internal panels to monitor sensory quality assurance of products
6. Three seminars on sensory evaluation
1 – Introduction to Sensory Evaluation and Descriptive Analysis
2 – Wine Sensory Defects
3 – Sensory Evaluation of wine for Tasting Room Staff
"I just wanted to drop you a quick note to thank you for the introductory sensory evaluation seminar that you gave the other day. I really enjoyed the course and am looking forward to the flaws and faults course next month. I would love to share some of what you went through in a much smaller and less detailed fashion with some friends as you suggested at a dinner party or some other casual setting.
Thanks very much.
"I wanted to thank you for the excellent presentations on Wine Sensory Defects that Sue made in May to my cellar, lab, and barrel employees. The level of professionalism balanced by understandable terminology was very much appreciated by such a diversely educated and experienced audience. Sue did a great job.
Director of Cellar Operations
CWUS-Gonzales - Blackstone Monterey"