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Structuring Sensory Practices for Excellence in Gin Quality and Innovation

Evelyne Canterranne

Regardless of style, neutrality of base spirit in gin is extremely important. Off-notes from impurities and/or contamination cause adverse effect on aroma & flavour profile, consistency and stability and influence the sensory quality of final products.

The presentation will highlight importance of sensory training and proficiency validation by practicing retronasal tasting using safe-to-taste GMP Pharma-compliant flavour references for sustained quality and consumer satisfaction.

FlavorActiV – The world leader in beverage sensory for tasting panels and analytical instruments.