Wine & Sensory Services Overview

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.

GMP/HACCP for Winery

The food safety regulatory landscape is changing. With FSMA and SFCA, food and beverage companies have a responsibility to ensure product safety and consumer protection. For wineries, this means adopting good wine making practices and maintaining strong food safety programs. Under the new Canadian SFCA regulations, food companies including wineries must maintain a product traceability program.

Tastelweb© Sensory Software – Evaluation of food, wine and beverages

Tastelweb© was created in 1995 by Mr. Bertrand Thuillier from ABT Informatique. Mr. Thuillier is a professor of food engineering and sensory evaluation at Polytech Lille, AgroSup Dijon et EBI (Paris). In 2007, ABT introduced a new and innovative sensory test, called Pivot® Profile test. Sirocco Food + Wine Consulting is the representative for Tastelweb© in Canada and the United States.

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