Testimonial:

2. On-site training of descriptive analysis panels:

Testimonial:

1. Sensory evaluation program development and review

4. Competitive benchmarking

Wine & Beer Sensory Evaluation

Comparison of your wines versus competitor wines using an un-biased panel of experienced tasters

  • Introduction to Sensory Evaluation and Descriptive Analysis

(707) 344-0254

"I just wanted to drop you a quick note to thank you for the introductory sensory evaluation seminar that you gave the other day. I really enjoyed the course and am looking forward to the flaws and faults course next month. I would love to share some of what you went through in a much smaller and less detailed fashion with some friends as you suggested at a dinner party or some other casual setting. 
Thanks very much. 
Dave Gifford 
Crushpad Inc."

Sensory evaluation is a process used to measure, analyze and interpret responses to products as perceived through the senses of sight, smell, taste, touch and hearing. Sensory evaluation methods can provide many benefits to the wine and brewing industries. With proper implementation of test controls, careful selection of panelists, effective training (when necessary), utilization of appropriate methods and statistical interpretation, sensory evaluation provides a basis from which production and certain marketing decisions can be made. The outcome of sensory testing can be used to reduce risks and to assess various methods of enhancing product composition, quality and appeal.

  • Sensory Evaluation of Wine for Tasting Room Staff

Establish new program or review existing program

3. Independent evaluation of wines

6. Three seminars on sensory evaluation

  • Wine Sensory Defects

Screening and selection of panelists

In-depth training of selected trainees on a variety of company products

Lexicon development

Development of reference standards

Design of functional facilities

Statistical analysis of sensory data

"I wanted to thank you for the excellent presentations on Wine Sensory Defects that Sue made in May to my cellar, lab, and barrel employees. The level of professionalism balanced by understandable terminology was very much appreciated by such a diversely educated and experienced audience. Sue did a great job.
Jamie Meves 
Director of Cellar Operations 
CWUS-Gonzales - Blackstone Monterey"

Train internal panels to monitor sensory quality assurance of products

5. QA/QC sensory training

Sensory profiles of your products measured against comparable products