To read the full version of this content please select one of the options below:

Sensory Analysis — An Alternative to Wine Tasting?

Anita Eves (Department of Management Studies, University of Surrey)

International Journal of Wine Marketing

ISSN: 0954-7541

Article publication date: 1 February 1994



The sensory characteristics of a wine are critical in determining its acceptability, and particularly repeat purchases. Assessments of wines are often made by expert wine tasters, however the use of sensory analysis methods offers an alternative approach that is less reliant on the expertise of one individual. This paper outlines a number of different sensory analysis methods, and gives examples of situations in which the methods might be used. These include the use of triangle tests to evaluate packaging materials, the use of scaling methods to evaluate changes in particular sensory characteristics as a result of changes in processing parameters, the use of sensory profiling to characterise a wine and determine changes that occur during storage, and the use of consumer testing to determine the key sensory characteristics of importance to a particular market segment.



Eves, A. (1994), "Sensory Analysis — An Alternative to Wine Tasting?", International Journal of Wine Marketing, Vol. 6 No. 2, pp. 32-43.




Copyright © 1994, MCB UP Limited