Australian wine scientists are testing a technique called pivot profiling that could result in a faster and more cost-effective way to judge a wine’s taste and colour for commercial marketing.
The technique is based on a descriptive method for assessing champagne that was trialed in France in 2012 and later used to profile ice cream flavours.
It is being investigated by the Australian Wine Research Institute and the National Wine and Grape Industry Centre in South Australia as a method that could allow wine companies to conduct their own tastings, or sensory analysis, as part of their marketing.
This article on Research Professional News is only available to Research Professional or Pivot-RP users.
Research Professional users can log in and view the article via this link
Pivot-RP users can log in and view the article via this link.