内容简介：
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. This book explores key research and practice in these areas. Part one opens with an introduction to sensory perception. Following chapters review the applications of various sensory evaluation methods with particular reference to alcoholic beverages. Parts two and three contain chapters on the sensory properties of different beverages and the applications of sensory evaluation and consumer research in their production.