Sensory Analysis and Emotional Response of the Consumer

Abstract Wine is a dynamic product that has been discussed about for millennia in many areas of the world. For a product with such a legacy, which has forged links with many cultures, there should be a shared and original vocabulary. In order to meet this demand for description and assessment of wines, the sensory analysis of wine has been enhanced. But, for this we need to train and develop the capacity of judges to describe the sensory characteristics provoked by visual, aromatic and taste-sensing perceptions. Wine is not a product simple to describe and judge. In reality, the human senses have not accurate measures of these stimuli because of physiological or mental limitations (Lawless 1999). Conventional sensory analysis, as a result, seems to create a dialogue link between wine specialists and audiences. Moreover, given that consumer tastes are different and are not shaped only by the quality attributes of food.