Sensory Testing & Training

Services

Sirocco provides Wine Sensory Profiling and Sensory Training for companies across North America, for the benefit of quality control, competitive value, and strategic marketing.

Wine Sensory Profiling

We offer Wine Sensory Profiling services to describe the organoleptic profile of wine reliably. Sensory Profiling is a scientific method that supplements the assessments of the winemaker, sommelier and wine critic. Wines are tasted blind by a trained panel under controlled conditions. The trained panel uses a common “language” to rate the samples. This language is product-specific and is based on sensory attributes such as astringency, berry aroma or oak flavour. The level of these attributes can be estimated consistently using standards or references.  The panelists score each wine on a scale for all relevant attributes. The scores are averaged and used to establish a “sensory map” for each wine. Wine scores are also statistically analyzed to determine the key sensory attributes that explain differences between the samples.

Learn more about Descriptive Analysis, view our Sensory Evaluation of Wine and Sensory Profiling of Merlot – A Case Study.

What About Cost?
The cost of the wine profiling services reflects the panel expertise, the controlled environment, the statistical analysis and interpretation of the data by a trained sensory professional. It guarantees that wine scores are truly representative of your samples. This, in turn, allows you to make less risky decisions.

Contact us to discuss your sensory profiling needs & request an estimate.

Introduction to Sensory Science Training – applicable to food and non-alcoholic beverage products

We provide training workshops on the methodology of performing a Formal Sensory Analysis (discrimination testing, consumer sensory testing). We will equip you and your staff to execute this scientific method on your products, allowing you to gain product knowledge for the benefit of product quality or to support marketing decisions. Our Sensory Training program is unique, as it is designed to equip you to do what we do!

Want to know more? Contact Karine Lawrence of Sirocco.

How Do I Benefit?  
Knowledge of sensory science is slowly becoming a prerequisite for technical and Marketing/Sales professionals in the food and beverage industry where it can impart a competitive edge. Formal sensory analysis generates sensory data and visual tools (“maps”) of the product that can be used for quality control, marketing, research and training purposes. The maps allow comparison of products against benchmarks or competitor’s products. This information can help with your sensory marketing strategy or product branding where you can show value for price. From a quality control or research perspective, formal sensory analysis is a continuous improvement tool. It is a reliable method that helps you track and validate your product specifications and quality objectives.

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