Centre Projects
Sensory evaluation of wine: Development of methodologies and protocols for sensory evaluation of research wines
Brief:A relative neglect by the scientific community to provide easily accessible information about formal or “scientific” methods for sensory evaluation of wine has implications for researchers and wine industry professionals. In the absence of a sound, systematically developed knowledge base to which they can refer, wine professionals and wine researchers largely have to rely on intuition when developing wine evaluation practices that rely on human sensory performance.
The studies are likely to involve consideration of wines made from grapes produced by vines in current research trials in Marlborough, such as those from viticultural trials concerning soil variability and canopy shading of Sauvignon Blanc. It is expected that much of the methodological work aimed at establishing protocols for both data collection and sensory evaluation of research wine samples will employ Sauvignon Blanc as the wine varietal. Its use may allow some of the results from the project to aid the FRST-funded research specifically aimed at developing new styles of Sauvignon Blanc wines.
The resultant manual or protocol would likely include
a section on the fundamentals of sensory evaluation
of wine relevant to wine researchers.
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