Sensory quality control for food certification: A case study on wine. Method development

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 grading and the scoring criteria, this work also describes the development of references of odour, aroma, taste and mouth-feel, and appearance. This approach can be very helpful to develop specific sensory quality control methods for other certified foods, particularly products with Protected Designation of Origin.