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In the current food and beverage industries there are

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Unformatted text preview: rnal resources to advise winery employees on best sensory practices. In the current food and beverage industries there are not enough spets available who are so trained, and positions tend to be taken by people who have received little formal training in sensory evaluation, if any (Frøst et al. 2005). Sensory evaluation is taught worldwide in most enology and viticulture programs at the university level; however, students seldom apply in their working practices what they have learned in their sensory course(s). Moreover, it is unfortunately that certain programs labeled as “wine sensory evaluation courses” in fact teach “wine appreciation” and not the sensory techniques associated with good practices of sensory evaluation as described in the literature (Lawless and Heymann 1998, Meilgaard et al. 1987). This is unfortunate because it can confuse the industry and the public about what are and what are not good sensory practices, and what are the true values and benefits of using sensory evaluation in winery operations. Second, sensory professionals can enhance their communications skills when presenting sensory results to deliver reports that are more business oriented rather than methods oriented. And third, sensory professionals can ask wineries to conduct trials and use good sensory practices on smaller-scale projects to appreciate the complementarity of this information with traditional expert tasting. Many enology and food science students, trained in sensory evaluation, could contribute to such short-term projects. New sensory methods are still needed to capture consumer attitudes toward wine. Preference mapping techniques describe consumers liking patterns for a given wine category at a given time and can predict the liking score of a new wine, based on its sensory profile, assuming the wine category remains consistent. However, personal preferences can change with time, as well as the wine category with the introduction of new wine styles. Thus it requires conducting...
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This note was uploaded on 09/29/2010 for the course VEN 91863 taught by Professor Hildergardheymann during the Spring '09 term at UC Davis.

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