A sensory panel is one sensory demonstrative activity which consists of detecting and identifying, following a tasting sheet, the presence of attributes positive and negative indicating what they are and their intensity.

TARGETS

• Improve them quality controls that are carried out in wineries and cork makers through knowing the different sensory descriptors that can be found in cork samples and the development of nine sensory analysis methods
• Improve the sensory competence of the technicians, operators, commercial or staff in general of the cork and wine companies to offer a product free of defects to the consumer.

DEMONSTRATIVE SESSIONS

The demonstration activity of the sensory panel contemplates 4 sessions:

• 17/07/2019: Demonstration session I: Sensory analysis methods on corks
  In this session, the sensory analysis methods will be updated, and the methods will be tested on real samples innovative, faster and non-destructive.
• 20/11/2019: Demonstration session II: Descriptors defined in the aromatic profile of cork
  The aim of this session is to give a sensory demonstration of the aromas which may be present in cork, identifying descriptors, families and intensities.
• 12/02/2020: Demonstration session III: Emerging aromas
  The aim of this session will be to determine the sensitivity to emerging or unusual aromas in the tasting panels. Through the results obtained in a tasting session, the sensory perception limits of the new aromas will be confirmed.
• 04/15/2020: Demonstration session IV: Interaction of different aromas with wine or cava
  The aim of this session will be to demonstrate the existence of the aromas analyzed in the samples of session II and III in different matrices (red wine, white wine and cava), and you will see how these aromas are expressed and the different aromatic notes presented in each matrix.