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Applied Sensory Research for Wine

Quantitative Descriptive Analysis (QDA) is an advanced food and beverage sensory evaluation method that supports applied research, business and marketing decisions. Defined product characteristics are quantified by a trained sensory panel. Sensory data is statistically analyzed to generate precise sensory profiles and identify differences between consumer products.

Wine Sensory Profiling

Since 2014, Sirocco has offered professional Wine Sensory Profiling services for clients interested in applied research. Sirocco has worked with local wineries and universities. All wine tastings take place in the B.C. Wine Information Society Sensory Centre located on the Okanagan College campus in Penticton.  Sensory Profiling is a scientific method that supplements the quality assessments of the winemaker and sommelier. Wines are tasted blind by a trained panel under controlled conditions. Karine Lawrence, Sensory Scientist and Principal of Sirocco Consulting completed the UC Davis Applied Sensory and Consumer Science Certificate Program. 

What Clients Are Saying

Interested to learn more? We use Tastelweb© software for our research projects. Drop us a line!

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