Development of methodologies and protocols for sensory evaluation of research wines
April 2, 2010 0 Comments
Researcher: Wendy Parr
The project involved development of a sensory protocol or manual. It is recognized that wine is a complex stimulus and the protocol attempts to address issues pertaining to the complexity associated with human evaluation of both commercial wine and research wines. The work incorporates a large literature review that includes discussion of the knowledge base that winemakers bring to sensory evaluation (rather than just describing the intensity of particular components). Data from experiments conducted in previous experiments were used to develop the protocol, including those where colleagues from Otago University provided statistical support. The protocol will be published in some form in the near future.
Funded by New Zealand Winegrowers and Marlborough Wine Research Centre.