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