Sensory Evaluation of Wine From Production and Processing Trials

Technical Report

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Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/9019s8963

Descriptions

Attribute Name	Values
Creator	McDaniel, Mina R.
Abstract	The major objective of the Sensory Science Laboratory is to support the ongoing enology and viticulture research by providing a means of evaluating juices and wines. For example, if a new viticultural practice is being tested, it is important to document how this practice changes the character of the wine. A panel of motivated judges, trained to identify specific sensory attributes of juice and/or wine, will provide a sensory profile which is an invaluable research aid. This descriptive profile will show exactly how one wine differs from another in sensory characteristics and their intensities. This information coupled with viticulture and enology data will provide a complete evaluation of the wines from any study undertaken. An industry panel of winemakers will meet frequently to review wine research trials and to provide "quality" evaluations of the experimental wines. These judgments will allow us to give qualitative meaning to the differences found by the trained panel.
Resource Type	Technical Report
Date Issued	1991
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon Wine Research Institute
Series	Oregon Wine Advisory Board Research Progress Report
Rights Statement	In Copyright
Publisher	Oregon Wine Advisory Board
Peer Reviewed	No
Language	English [eng]
Accessibility Feature	unknown

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