Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control. Consumer research methods are also significant. This book explores key research and practice in these areas. Part one opens with an introduction to sensory perception. Following chapters review the applications of various sensory evaluation methods with particular reference to alcoholic beverages. Parts two and three contain chapters on the sensory properties of different beverages and the applications of sensory evaluation and consumer research in their production.
Key Features: comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry; consider shelf life evaluation, product development and gas chromatography; chapters examine beer, wine, and distilled products, and the application of consumer research in their production.