Sensory analysis
Background
Sensory analysis is an essential element of modern wine research, and has been applied at an ever increasing rate at the AWRI over the last 20 years. Most of the research projects in the AWRI require sensory data including both trained panel and consumer preference data, to establish how particular wine components and experimental treatments affect wine quality.
To ensure reliable sensory data are acquired in the most efficient manner, we apply suitable methods using optimised experimental designs and with appropriately trained panels. This project builds on current capability by developing and providing facilitating methodology, including standard procedures; ensuring suitable panellists are available for the professional conduct of sensory studies; and acting as a resource to run sensory studies for the AWRI and external projects.
Progress
We have a longstanding program using several panels for different purposes. We have a highly trained technical quality panel with wide experience in fault and taint assessment, and detailed knowledge of the winemaking process. We use other panels for difference testing and descriptive analysis, and have a separate database of consumers for preference studies. Recently, additional specialist external sensory panellists have been recruited for sensory descriptive analysis studies.
Recent descriptive analysis studies have included investigations into: closure performance; phenolics in white wines; off-flavours in wines; nitrogen supplementation in the vineyard and during fermentation; malolactic fermentation; and yeast strains.
Highlights
- Recruitment and training of additional specialist external sensory panelists for sensory descriptive analysis studies.
Project leader: Dr Leigh Francis
Project team members:
- Brooke Travis
- Belinda Bramley
- Patricia Osidacz
- Helene Herges