Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control. Consumer research methods are also
significant.��Alcoholic beverages present unique challenges for sesnsory analysts. This book explores key research and practice in these areas. Part one describes the principles of sensory
evaluation and their application to alcoholic beverages in general terms.� The second and third parts describe industry practices for fermented and distilled� products.� Part four addresses
the principles of some consumer research methods and their application to alcoholic beverages.�
