How can you use sensory evaluation to judge the quality of wine?

1 The purpose of sensory evaluation

Sensory evaluation is not just about personal preferences or opinions; rather, it is a way of objectively and systematically measuring the sensory attributes of a product with the help of trained panelists or consumers. The purpose of sensory evaluation is to identify the characteristics and intensity of sensory attributes, such as color, clarity, aroma, flavor, body, and finish; compare different products or samples based on sensory attributes, such as similarity, difference, preference, or ranking; evaluate the effects of factors such as production methods, storage conditions, packaging, or processing on sensory attributes; and assess the acceptability and quality of a product according to sensory standards or expectations.

2 The types of sensory tests

When conducting sensory tests, there are two main types to consider: analytical and hedonic. Analytical tests focus on the sensory characteristics of a product, while hedonic tests focus on the liking or preference of a product. Analytical tests are usually conducted by trained panelists who use descriptive or discriminative methods to evaluate the sensory attributes. Descriptive analysis involves describing the sensory attributes of a product with predefined terms and scales, while discriminative analysis compares the sensory attributes of two or more products or samples. Hedonic tests, on the other hand, are usually conducted by consumers who use preference or acceptance methods to evaluate the liking or satisfaction of a product. Preference tests ask consumers to indicate their preference between two or more products or samples, while acceptance tests ask consumers to rate their liking or satisfaction of a product using a scale or questionnaire.

3 The steps of sensory evaluation

To conduct a sensory evaluation of wine, you need to follow some basic steps to ensure the validity and accuracy of your results. First, you should define the objective and scope of your sensory evaluation, considering factors such as what you are measuring or comparing, how many products or samples you need, who your panelists or consumers are, and how you will collect and analyze data. Additionally, you must prepare the products or samples for sensory evaluation, including obtaining, storing, handling them, and controlling the temperature, lighting, and other environmental factors. Furthermore, you should select and train the panelists or recruit consumers for sensory evaluation. This includes screening, selecting, and training them as well as instructing and motivating them to perform the sensory evaluation. You must also design and conduct the sensory test by choosing a type of sensory test to use in addition to designing the test procedure, questionnaire, or scale. Lastly, you should analyze and interpret the sensory data by recording, processing, analyzing it with statistical methods or tools. Finally, interpret and report the sensory results while drawing conclusions and recommendations from the sensory results.

5 The challenges of sensory evaluation

As a culinary manager, you need to be aware of the challenges and limitations of sensory evaluation, especially when it comes to wine. Variability and subjectivity of human senses and perception can influence the sensory evaluation of wine, so it is important to select and train panelists or consumers carefully, while using appropriate sensory methods and scales. Additionally, the complexity and diversity of wine sensory attributes require descriptive and discriminative methods to accurately identify and compare them. Lastly, external factors such as environment, presentation, context, and the mood of panelists or consumers can influence the sensory evaluation of wine. To minimize this effect, it is necessary to prepare and conduct sensory evaluations in a standardized, neutral setting without any bias or interference.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?