THE WINEMAKER S TOOL KIT UCD V&E: Recognizing Non-Microbial Taints; May 18, 2017

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1 THE WINEMAKER S TOOL KIT UCD V&E: Recognizing Non-Microbial Taints; May 18, 2017 Sue Langstaff, Sensory Scientist Applied Sensory, LLC The first difficulty that tasters encounter is to find and to translate into precise and clear language the qualities and defects of a wine... Pierre Bréjoux 1

2 Sensory Defect Value judgment Attribute not wanted 2

3 Smell Nerves from olfactory bulb connect with limbic system in brain stem Seat of emotions Far removed from language centers Smell does not pass through linguistic filter Aromas evoke subconscious reactions & memories Sensory Evaluation Humans used as measuring devices Variability Perceived problems: Soft data Subjective Interpretation of the sensory experience by the human brain 3

4 Definition of Sensory Evaluation Scientific discipline used to evoke, measure, analyze and interpret reactions to characteristics of foods and materials as they are perceived by senses of sight, smell, taste, touch and hearing Analytical Sensory Evaluation Trained people used as instruments or measuring devices OBJECTIVE Not affected by personal feelings or prejudice 4

5 Sensory Evaluation ANALYTICAL SENSORY ANALYSIS Sensitivity Quantitative Qualitative Threshold Discrimination (Difference) Scaling Duration Descriptive Analysis Duo-trio Ranking Time-Intensity (TI) Triangle Interval Temporal Dominance of Sensations (TDS) Analytical Sensory Evaluation The sensory results of a well-trained panel are as objective as the data derived from any chemical or instrumental test. Dr. Hildegarde Heymann, sensory scientist Distinguished Professor at UC Davis and co-author of the sensory textbook Sensory Evaluation of Foods: Principles and Practices, currently the most prescribed sensory textbook worldwide 5

6 Sensory Evaluation Quantitative science Numerical data collected Need to show that results were not due to chance alone Analysis of Variance Guidelines for preparation & serving of samples Controlled conditions Biasing factors minimized Descriptive Sensory Analysis Using descriptive words to evaluate the qualitative aspects (attributes) of appearance, aroma, taste, flavor, texture and afterflavor of products 6

7 Descriptive Sensory Analysis How do products differ in specific sensory characteristics? Research Quality control Track sensory changes over time Analytic (objective) tests Panelists (judges) are highly trained How Wine Aroma Wheel Designed to enhance accuracy of communication about wine odors 7

8 Reference Standards Compounds which have consistent, characteristic (representative) aromas at suitable intensities Reference Standards Chemicals Spices Products Ingredients Used to help panelists identify & remember sensory attribute found in samples evaluated 8

9 Reference Standards Foodstuffs Reference Standards - Foodstuffs 9

10 We work to raise sensory standards and sensory practices, resulting in improved product quality and consumer experiences. How? GMP Flavour Standards FlavorActiV s range of GMP Flavour Standards can be used in almost any beverage to impart a real flavour, off-note, or taint. GMP is a quality system used by the pharmaceutical industry to ensure the products that are manufactured are consistent, high quality, fully traceable and safe to consume. Used for training beverage sensory quality panels. 10

11 GMP Wine Flavor Standards 11

12 Panel Leader s Job Analyze the sensory data and evaluate: individual panelist discriminating ability individual panelist reproducibility individual panelist agreement with the panel as a whole panel discriminating ability panel reproducibility Proficiency Test The determination of lab testing performance by means of interlaboratory comparison Ring (Round-Robin) Tests: A single complete sequence of circulation of proficiency test oils to all participants in a proficiency test scheme 12

13 Proficiency Packs Produced to pharmaceutical GMP quality standards Colour coded capsule format easy to use Same flavour loading as GMP Flavour Standard range Protected in pharma blister packs from air and moisture Proficiency Result Entry Taste Answer Process Review Proficiency Process 13

14 Using TVS Core Functionality Automatic Reporting Round performance generated once panellist results submitted Easy to understand Useful to directly review panel results post-proficiency Can be cut and pasted easily in other digital formats 14

15 Many average panelists improve markedly with training MAKE SENSORY EVALUATION PARTOF THE ANALYTICAL TOOL KIT 15