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Having specific methods accredited by official accreditation bodies to score the sensory quality of food products is a pressing need of the certification bodies.This work explains the development of a specific method for sensory quality control of young red wines from Rioja Alavesa, which was accredited in 2008. In addition to describe the quality parameters, the evaluation methodology, the quality...
The use of qualified panels applying specific evaluation methods for sensory quality control increases the reliability of the results, even more if the method is accredited by official accreditation bodies.Based on the work developed with young red wine, this paper describes all the steps carried out after having defined the method: assessor selection, basic and specific training, qualification of...
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