Alcoholic Beverages

Alcoholic Beverages

Sensory Evaluation and Consumer Research

1st Edition - November 24, 2011

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  • Editor: John Piggott
  • eBook ISBN: 9780857095176
  • Paperback ISBN: 9780081016527

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Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.

Key Features

  • Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry
  • Considers shelf life evaluation, product development and gas chromatography
  • Chapters examine beer, wine, and distilled products, and the application of consumer research in their production


Those in brewing/winemaking/distilling industries responsible for product development and quality control; Consultants in sensory and consumer science; Researchers in academia working on sensory and consumer science

Table of Contents

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    Woodhead Publishing Series in Food Science, Technology and Nutrition


    Part I: Sensory evaluation: principles and application to alcoholic beverages

    Chapter 1: Overview of sensory perception


    1.1 Introduction

    1.2 The common senses

    1.3 Oro-sensory systems

    1.4 Sense of smell

    1.5 Integration of sensory information

    1.6 Mechanisms of perception, cognition and emotion

    1.7 Sensory perception, satiation and food reward

    1.8 Sensory perception and learning of preferences

    1.9 Conclusion and future trends

    Chapter 2: Sensory quality control and assurance of alcoholic beverages through sensory evaluation


    2.1 Introduction

    2.2 Sensory quality concerns and issues in the alcohol beverage industry

    2.3 Similarities and differences in alcoholic beverages

    2.4 Factors influencing the development of off-flavors and taints

    2.5 The use of instrumental methods to aid sensory quality evaluations

    2.6 Future trends in quality evaluations

    2.7 Additional sources of information

    2.8 Conclusions

    Chapter 3: Principles of sensory shelf-life evaluation and its application to alcoholic beverages


    3.1 Introduction: principles of sensory evaluation in shelf-life testing

    3.2 General principles of shelf-life estimation

    3.3 Microbial analysis

    3.4 Sensory discrimination tests

    3.5 Quantitative descriptive tests

    3.6 Sensory term reduction

    3.7 Sensory profile changes in alcoholic beverages

    3.8 Consumer acceptability testing

    3.9 Instrumental analysis

    3.10 Accelerated storage tests

    3.11 Future trends

    Chapter 4: Sensory methods for product development and their application in the alcoholic beverage industry


    4.1 Introduction

    4.2 Perceptual maps

    4.3 Temporal dominance of sensation (TDS)

    4.4 Prediction of perceived astringency induced by phenolic compounds in alcoholic beverages

    4.5 Future trends

    Chapter 5: Gas chromatography-olfactometry of alcoholic beverages


    5.1 Introduction

    5.2 Principles of gas chromatography-olfactometry (GC-O)

    5.3 Applications of GC-O in the flavour analysis of alcoholic beverages

    5.4 Conclusions

    Part II: Fermented products

    Chapter 6: Beer: production, sensory characteristics and sensory analysis


    6.1 Introduction

    6.2 The origins of beer flavour

    6.3 Off-flavours and their origin

    6.4 Sensory analysis practice in the brewing industry

    6.5 Future trends

    Chapter 7: Fortified wines: styles, production and flavour chemistry


    7.1 Introduction to fortified wines

    7.2 Comparison of styles and types of fortified wines and their production methods

    7.3 Flavour chemistry and sensory properties

    7.4 Legal aspects and health considerations

    7.5 Future trends

    Chapter 8: Sake: quality characteristics, flavour chemistry and sensory analysis


    8.1 Introduction

    8.2 Quality of sake

    8.3 Flavour and aroma of sake

    8.4 Sensory evaluation method

    8.5 Future trends

    8.6 Sources of further information

    8.7 Acknowledgement

    Chapter 9: Table wines: sensory characteristics and sensory analysis


    9.1 Introduction

    9.2 Categories of table wines

    9.3 Flavor chemistry and sensory aspects

    9.4 Sensory analysis applied to table wines

    9.5 Future trends

    Part III: Distilled products

    Chapter 10: Anise spirits: types, sensory properties and sensory analysis


    10.1 Overview of anise spirits (pastis, ouzo, tsipouro)

    10.2 History of anise spirits

    10.3 Raw materials and production process

    10.4 Description of major variants

    10.5 Overview of flavour chemistry and sensory properties

    10.6 Description of sensory analysis practice in the anise spirit industry

    10.7 How consumer research is managed and executed

    10.8 Future trends

    Chapter 11: Cognac: production and aromatic characteristics


    11.1 Raw materials, production process and major variants

    11.2 Overview of flavour chemistry and sensory properties

    11.3 Sensory analysis practice in the industry

    11.4 Consumer research: creation of the Cognac aroma wheel

    Chapter 12: Gin: production and sensory properties


    12.1 Introduction

    12.2 Gin production

    12.3 Flavour chemistry

    12.4 Sensory properties of gin and sensory analysis practice in the industry

    12.5 Future trends

    Chapter 13: Grape-based brandies: production, sensory properties and sensory evaluation


    13.1 Introduction

    13.2 Brandy production

    13.3 Types of brandies

    13.4 Understanding brandy flavour

    13.5 Sensory evaluation of brandy

    13.6 Brandy and consumer research

    13.7 Future trends

    Chapter 14: Grappa: production, sensory properties and market development


    14.1 Introduction

    14.2 Production process

    14.3 Chemical composition and sensory properties

    14.4 Grappa categories

    14.5 Grappa tasting

    14.6 Grappa and the consumer

    14.7 New product development

    14.8 Future trends

    Chapter 15: Moutai (Maotai): production and sensory properties


    15.1 Historical background

    15.2 Ecological environment

    15.3 Production of Kweichow Moutai

    15.4 Sensory properties and flavor chemistry

    15.5 Marketing

    15.7 Acknowledgements

    Chapter 16: Pisco: production, flavor chemistry, sensory analysis and product development


    16.1 Introduction

    16.2 Pisco production

    16.3 Pisco flavor chemistry

    16.4 Main sensory properties of Pisco

    16.5 Sensory analysis practice in the Pisco industry

    16.6 Consumer research and product development in the Pisco industry

    16.7 Future trends

    16.8 Acknowledgments

    Chapter 17: Sugar cane spirits: cachaça and rum production and sensory properties


    17.1 Introduction

    17.2 Raw materials

    17.3 Fermentation

    17.4 Distillation

    17.5 Maturation

    17.6 Cachaça and rum: similarities and differences

    17.7 Sensory quality of cachaça and rum

    17.8 The challenge of new markets

    17.10 Acknowledgement

    Chapter 18: Tequila and mezcal: sensory attributes and sensory evaluation


    18.1 Introduction

    18.2 Origin of the sensory attributes of tequila and mezcal

    18.3 Sensory evaluation of tequila and mezcal from a research perspective

    18.4 Application of sensory evaluation in industry

    18.5 Sources of further information

    18.6 Acknowledgements

    Chapter 19: Whiskies: composition, sensory properties and sensory analysis


    19.1 Introduction

    19.2 The influence of raw materials and production processes on sensory character

    19.3 Whisky composition and sensory properties

    19.4 Sensory analysis in the whisky industry

    19.5 Future trends

    Part IV: Consumer research methods: principles and application to alcoholic beverages

    Chapter 20: Consumer research in the wine industry: new applications of conjoint measurement


    20.1 Background: understanding the mindset of the consumer

    20.2 Experiments and statistical tools

    20.3 Conjoint measurement (CM): experiments by mixing together ideas

    20.4 Applying CM to wine: traditional approaches

    20.5 Understanding white wine using experimental design of ideas

    20.6 The case of red wine

    20.7 Next generation thinking: price and emotion/feeling and its application to dessert wine

    20.8 Concluding remarks

    Chapter 21: Preference mapping: principles and potential applications to alcoholic beverages


    21.1 Introduction

    21.2 Conducting central location trials (CLTs)

    21.3 Analyses

    21.4 Recent developments in preference mapping

    21.6 Acknowledgement


Product details

  • No. of pages: 520
  • Language: English
  • Copyright: © Woodhead Publishing 2011
  • Published: November 24, 2011
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780857095176
  • Paperback ISBN: 9780081016527

About the Editor

John Piggott

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