Sensory Guide 2010

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  • Last update: 29 August 2010
  • File size: 89.71 KB
  • Version: 2
  • Downloaded: 1227
  • Author: Klaus Hagmann, Robert Birnecker
  • License: GPL

The proper sensory evaluation of fruit distillates is demanding on various levels. Even experienced tasters find it challenging to produce standardized evaluations in writing.

This written evaluation, however, is of immense importance for the spirit manufacturer. In particular, given a point system, the reasons given for lowering scores can be helpful in working to improve a distillate. Sometimes the taster is able to give detailed information about what might have happened or gone wrong during production, a skill that requires some experience.

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