2001 the success of such an internal program is

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

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...
View Full Document

{[ snackBarMessage ]}

Ask a homework question - tutors are online