Attribute intensity
Trained panels rate the intensity of specific attributes (such as fruitiness, tannin astringency, acidity, body, oak notes).
26 protocols · One standard
Sensory Quality System™
Wine
Still and sparkling wines — colour, aroma complexity, structure and length on the palate.
Wine Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure wine excellence?
To identify wine excellence through sensory analysis, a systematic evaluation of appearance, aroma, flavor, texture, and defects is conducted using trained panels and standardized protocols.
Some of the sensory attributes evaluated
Defects & conformity
Panels are trained to detect off-flavors, taints, or process faults like corkiness, oxidation, sulfur, brettanomyces, smoke taint, etc., with clear threshold criteria for acceptability.
Certification standards
Used in national and appellation certification systems to assure wines meet minimum standards and are free from unacceptable defects before market release.
Appearance
Assessed visually for correctness and appeal according to wine type (white, red, rosé).
Aroma
Assessment of primary (fruit, floral), secondary (fermentation), and tertiary (aging) aromas.
Taste & finish
Balanced intensity and texture sensations, body, astringency, warmth, texture, persistence of pleasant, harmonious flavors after swallowing.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of wine excellence, supporting effective product evaluation and differentiation.
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