Descriptive Analysis: Winemaker Evaluation of Experimental Wines

Technical Report

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/b27742938

Descriptions

Attribute Name	Values
Creator	McDaniel, Mina R. Young, Sheri Watson, Barney
Abstract	Training descriptive analysis panels can be very costly, taking months to select and train panelists, develop descriptors and standards, and finally collect and analyze the data. Recently, the Oregon State University wine program has utilized industry winemakers to gather descriptive data on experimental wines. From 10-20 winemakers visit the university for a one-day testing session, where they are taught to use free-choice profiling to describe wine appearance, aroma, flavor, and mouthfeel characteristics. Throughout this session, winemakers develop their own individual set of descriptors using practice wines, then evaluate various experimental wines. This testing provides scientists with feedback on sensory qualities of experimental wines, while also giving industry winemakers an opportunity to evaluate experimental samples.
Resource Type	Technical Report
Date Issued	1997
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]

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