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Unformatted text preview: hacon-Rodriguez et al. 2001). The success of such an internal program is linked to the effective support of winery management (Noble 2001). The Feedback Calibration Method (FCM: Compusense, Guelph, ON) was recently developed to reduce the training time of descriptive panelists (Findlay et al. 2006). In one instance, a newly trained FCM panel performed similarly to an experienced wine panel in half the time. The key components required for a commercial sensory program with low cost and optimum conditions are summarized in Table 2. Good sensory practices can be imple- Table 2 Key components in implementing a sensory program in commercial wine operations. Component Tasting room Generic requirements a Quiet environment: free from noise, odor, visual disturbances Individual tasting booth Cost-effective implementation for occasional sensory activities Conference room away from production plant Individual tables to minimize panelist interactions or temporary booth with odor-free cardboard dividers Paper questionnaire Optimum implementation for regular sensory activities Dedicated sensory lab with preparation lab Permanent booth with dividers and light-control features Computerized questionnaire from sensory software Preferably an external panel Two- to three-step screening of volunteers recruited outside winery; screening based on sensory acuity, odor description ability, olfactory memory, motivation, interests, and long-term availability (Issanchou et al. 1995) Comprehensive training (Meilgaard et al. 1987) or a basic training On-going with reference identification, duplicate sample assessments Difference, ranking, sorting tasks, descriptive analysis of full sensory profile Acquire packages to run predictive modeling, outsource sophisticated analysis, or hire a statistician Hire consultant to implement a program and train on-site staff or hire a university degreed sensory spet (food science or enology and viticulture) and a college degreed laboratory technician Data collection Panel Questionnaire featuring test instruction and scorecard to record individual assessments Recruitment b Screening Internal panel Screening of volunteers on basic tastes and wine faults and wine typical aroma recognition; availability and motivationc Training Control of panel performance Methods Sensory tests Short training session on methodology c Occasional on some duplicated sample assessment Difference, ranking, sorting tasks, descriptive analysis on limited predefined des...
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- Spring '09