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INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Sensory analysis

samsanalain(1)

Supervisor : Alain Samson
Engineer INRA
Tel : 06 07 69 84 99 / 04 99 61 31 49
Email : alain.samson@inra.fr

This facility helps members of SPO and Pech Rouge for the sensory assessment of :

  • the effect of processes applied before, during or after fermentation (clarifying of musts from thermo-vinification, new yeast strains, lowering of pH, …)
  • the effect of factors related to wine contditioning (cork stoppers, dissolved oxygen, …)
  • the effect of viticultural practices ( (training, water restriction, …)
  • new varieties selected for the production of wines with lower alcohol content ou grape juices with lower sugars content

Equipments :

Two rooms :

  • one of 36 places dedicated to works as a team
  • one with 16 individual boxes, with on line data capture and run with FIZZ software.

The panel is composed of 20 selected referees trained to the sensory assessment of wines. It work from november to june on a basis of 2 or 3 sessions a week.

Methodologies :

  • Quantitative Descriptive Analysis profiles (ISO 13299 standard)
  • Difference testing : triangle test (ISO 4120 standard), Duo-Trio test (ISO 10399 standard), A-not A (NF V 09-017 standard).
  • Determination of perception thresholds (ISO 13301 standard), modélisation par régression logistique.
  • Crossing of sensory and physico-chemical data : correlations, PCA, PLS regression