The Australian Wine Research Institute > Services to Industry > Winemaking > Sensory assessment

Sensory assessment

• Considerations for performing sensory assessment
• ASVO Wine Show Best Practice Recommendations
• AWRI staff publications:
  • Cowey, G., Travis, B. Practical sensory evaluation in the winery Australian and New Zealand Grapegrower and Winemaker (535), 57-63; 2008 (click here to download this publication). (© Reprinted with permission from Cowey, G., Travis, B. 2008. Copyright 2008 Winetitles Pty Ltd)
  • Leske, P. Francis, L., Hunt, D. ‘Sensory evaluation’, in N. Bulleid & V. Jiranek (eds), Australian Winemaking, Trivinum Press: pp. 1–35; 2013 (click here to request this publication). (Published by Trivium Press)

• Sensory difference methods:
  
  • Duo-trio
  • Paired Comparison
  • Paired Preference
  • Same/Different
  • Triangle
• Tasting sheet proformas (PDFs):
  • Triangle test
  • Duo Trio test
  • Paired Comparison test
  • Same/Different test
  • Paired Preference test
  • Copper Cadmium test for reductive character
  • Smoke taint test
• Random 3-digit code generator
• Diagnostic test for ‘reductive’ wine characters (Cu/Cd test)
• Wine faults, taints and flavours
• Grape and wine flavour information pack
• Screening tests for commonly used winemaking chemicals and processing aids
• Aroma wheel
• Mouth-feel wheel
• “Taints and faults” defects wheel
• Wine aroma kits:
  • Aroxa
  • FlavorActiV
  • Le Nez du Vin
  • Wine taint and fault vials