Application of Sensory Evaluation in Wine Making

  • Susan E. Duncan


This chapter is designed to provide a general background about sensory evaluation to individuals in the wine industry. It is intended as a general review of sensory evaluation, not a comprehensive resource, but will provide adequate information to help the reader understand the importance of sensory evaluation in the wine industry. The reader is referred to the references mentioned in this chapter for publications that will provide complete information about sensory evaluation implementation and operation.


Sensory Evaluation Wine Sample Line Scale Wine Industry Trained Panel 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Susan E. Duncan
    • 1
  1. 1.Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityBlacksburgUSA

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