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The Australian Wine Research Institute

 

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

Sensory assessment

  • Considerations for performing sensory assessment
  • ASVO Wine Show Best Practice Recommendations
  • Procedure for sensory evaluation of wine attributes
  • 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

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