Análisis sensorial como una herramienta clave para innovar en la industria vinícola

Abstract

Innovation within the food industry is key to achieving the survival of companies, however, new products strictly need some validation processes which aim to reduce the risk of failure when they are launched on the market. Therefore, sensory analysis is an important tool, making possible the measurement of the degree of acceptability in consumers. The main objective of this research was to evaluate the sensory characteristics of three types of wine products through the microfiltration process compared to their pasteurized counterparts. For this development, the sensory judges of the wine company were validated, and subsequently discriminative and descriptive sensory tests were applied to the study samples. In addition, microbiological and turbidity controls were carried out. From the results it can be observed that there were differences in the attributes: olfactory intensity and gustatory intensity in red wine; however, in the analysis of the other sensory parameters, there were no significant differences among the samples. In the case of drinks based on red wine and drinks based on white wine, no differences were reported in any of the sensory attributes. The microbiological results and turbidity of all the samples were kept within the established ranges. Therefore, it can be concluded that, by maintaining the organoleptic characteristics in the product, the innovation carried out within the production process resulted satisfactory by improving its efficiency and maintaining the degree of acceptability of its potential consumers.