Here’s the difference
Sensory analysis is the objective and scientific process of recording the characteristics of a product (such as wine) using the senses, while sensory evaluation is the interpretation and qualification of those perceptions to determine the quality, style, and possible presence of defects in the product. In practice, analysis collects sensory data, and evaluation judges them in a quality context.
Sensory Analysis (or Organoleptic Examination)
- Purpose:
Describe the physical and chemical characteristics of a wine through the senses (sight,
smell, taste, touch). - Approach:
Focuses on what is perceived in a descriptive and objective manner, trying to be as
detached from subjectivity as possible. - Example:
Observe clarity and color, perceive the intensity and type of aromas, or record the
sensation of acidity and tannicity on the palate.
Sensory Evaluation (or Tasting)
- Purpose:
Assign a value or quality judgment to a wine based on the perceptions gathered during
the sensory analysis. - Approach:
Interpret the perceived characteristics, compare them with reference scales, and
establish the overall quality of the wine, identifying its strengths and weaknesses. - Example: Decide whether the wine is of high quality based on its aromatic complexity and harmony on the palate, or whether it has defects that compromise its value.
In summary
- Analysis is the collection of sensory data.
- Evaluation is the qualitative judgment based on that data.
When tasting a wine technically, various sensory analyses (visual, olfactory,
gustatory) are performed and then the sensory evaluation is used to express a
judgment on the quality of the product.
