Sensory Analysis
Tasting plays an important role in the sensory analysis (also referred to as organoleptic analysis) of wine. Employing a trained or consumer panel, oenologists may perform a variety of tests on the taste, aroma, mouthfeel and appeal of wines. Difference tests are important in determining whether different fermentation conditions or new vineyard treatments alter the character of a wine, something particularly important to producers who aim for consistency. Preference testing establishes consumer preference, while descriptive analysis determines the most prominent traits of the wine, some of which grace back labels. Blind tasting and other laboratory controls help mitigate bias and assure statistically significant results. Many large wine companies now boast their own sensory team, optimally consisting of a Ph.D. sensory scientist, a flavor chemist and a trained panel.
Read more about this topic: Wine Tasting
Famous quotes containing the words sensory and/or analysis:
“Our talk of external things, our very notion of things, is just a conceptual apparatus that helps us to foresee and control the triggerings of our sensory receptors in the light of previous triggering of our sensory receptors.”
—Willard Van Orman Quine (b. 1908)
“The spider-mind acquires a faculty of memory, and, with it, a singular skill of analysis and synthesis, taking apart and putting together in different relations the meshes of its trap. Man had in the beginning no power of analysis or synthesis approaching that of the spider, or even of the honey-bee; but he had acute sensibility to the higher forces.”
—Henry Brooks Adams (1838–1918)