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Services Provided by LCBO Quality Assurance. VQA SENSORY EVALUATION METHODOLOGY. Leading Sensory Evaluation Services. VQA Appellation System. VQA Mandate. Appellation of Origin System Quality Standard

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Presentation Transcript
slide1

Services Provided by LCBO Quality Assurance

VQA SENSORY EVALUATION

METHODOLOGY

Leading Sensory Evaluation

Services

slide2

VQA Appellation System

VQA Mandate

  • Appellation of Origin System
  • Quality Standard
  • Control of use of specified terms, descriptions and designations associated with the VQA appellation system
slide3

Role of Sensory Evaluation Testing

  • Sensory Quality
  • Chemical Composition
  • Microbiological Stability
  • Packaging and Labelling Standards

Quality of Beverage Alcohol Products

slide4

Role of VQA Sensory Evaluation Testing

  • Free of technical faults / defects
  • Typicity of varietal character – for varietal wines
    • “A wine bearing varietal designation shall be assessed to determine if the varietal designation for the wine exhibits the predominant character of a wine produced from the designated grape variety/varieties” (VQA Rules)
  • Typicity of the wine category: Late Harvest, Icewine, Nouveau, Sparkling – Traditional Method, Icewine Dosage, Botrytized Wine (VQA Rules)

Scope

slide5

Role of VQA Sensory Evaluation Testing

  • “A wine shall be deemed to have passed the taste test if a majority of the members of the Tasting Panel determine:
    • That the wine’s attributes fairly reflect the viticultural and oenological quality standards established in O.Reg. 406/00 (Rules) without defects or flaws; and
    • That the wine is representative of quality wines of the stated category” (VQA Rules)
slide6

Sensory Panels

  • Grading Panel – 4 panel groups of 5 panellists each
  • 28 Members (20 regular panellists, 8 alternate tasters)
slide7

Panel Member Selection Criteria

  • Panel members are LCBO Product Consultants who work in retail stores within metropolitan Toronto area
    • Continuous training/ development opportunities
    • LCBO Product Knowledge I, I, III
    • Certification from the Wine and Spirit Education Trust
    • Master of Wine Certification
slide8

Panel Member Selection Criteria

  • Panel members are subjected to annual :
    • Sensory evaluation testing
    • Product knowledge testing
      • 25 % of the questions are VQA specific
  • Demonstrated professionalism – Sensory Evaluations Code of Conduct
panels composition
Panels Composition
  • Panel Groups Assembly Criteria:
    • Results from the annual testing
    • Testing performance history
    • Previous experience (as a Grading Panel member, from the industry)
    • Performance monitoring data
    • Sensory sensitivities

Consistent Performance

Reproducible Results

Balanced

Panels

slide10

Panel Training

Training Elements

  • Aroma, flavour recognition
  • Product category recognition
  • Varietal character recognition
  • Regional character recognition
  • Winemaking techniques
  • Technological influences
  • Defect identification
slide11

Sample Presentation

  • Sample information: Varietal composition, vintage year, wine category, method of production (where applicable: sparkling wines, icewine dosage, etc)
  • Blind sample presentation:
    • Samples are presented without identifying markings
    • Uniform sample presentation
slide12

Sensory Evaluation Method

Sensory Evaluation Grading System

objectives

Objectivity

Applicability

Efficiency

Sensory Evaluation Grading System

Objectives
  • Superior objectivity – system design eliminates bias
  • Wider system applicability– system design equally applies to all wine categories
  • Efficient and effective calculation of results – time savings, accuracy
  • Data Analysis Tools&Traceability of results – enabled by automated data collection and quantification of the results

Client Satisfaction

slide14

Sensory Evaluation Grading System

Sensory evaluation grading system elements:

  • New sensory evaluation grading method
  • Integrating technology:
    • Automated data collection
    • Automated data quantification, analysis and reporting
slide15

Sensory Evaluation Grading System

  • Appearance and Colour
  • Aroma (primary and secondary) and Bouquet
  • Taste
  • Harmony

Sensory characteristics applicable to all types of beverage alcohol products.

Appearance

Harmony

Colour

Aroma

Bouquet

Taste

slide16

Sensory Evaluation Grading System

Sensory characteristics and attributes are evaluated using five grading categories.

integrated sensory evaluation software
Integrated Sensory Evaluation Software

Innovative Technology

Data collection

Data quantification

Data analysis

Data reporting

Compusense Five

slide19

Data Collection – Tablet PCs

  • Automated
  • Interactive
  • Flexible-Wireless
  • Pen or/and keyboard
  • Handwritten notes
slide21

QA of Sensory Evaluation Results

Quality Sensory Evaluation Result

Quality Assurance

System

Controls

Verification Tasting

Performance Monitoring

Proficiency Programs

system controls

QA of Sensory Evaluation Results

System Controls
  • VQA Tasting protocol (VQA Rules)
    • 2nd Bottle tasting
  • Grading System Controls:
    • Security of panellist registration
    • Forced completeness of the assessment
    • Ratings cannot be changed, once finalized
    • Sample evaluation cannot be redone, once completed
    • Validation questions in the grading questionnaire
    • Calculation validation based on statistical measures
  • Automated calculation and reporting
verification tasting

QA of Sensory Evaluation Results

Verification Tasting
  • Verification Tasting - an independent sensory evaluation of the products in conditions identical to the tasting panel.
  • The verification process has a quality assurance role and provides a reference value that is then compared with the panel results to identify any discrepancies in the assessment.
  • Verifiers – qualified Quality Assurance tasters. A tasting session may require up 2 Verifiers.
  • Verifiers’results are typically not included in the calculation, unless discrepancy situation.
panellists performance monitoring

QA of Sensory Evaluation Results

Panellists Performance Monitoring
  • Panellists’ performance is monitored for each tasting session
  • Measures:
    • Outliers Frequency, % - measure of rating accuracy
    • Rating Rank – measure of rating bias (high, low, trends)
    • Sensitivity data - missed defects, good detection, hyper-sensitivity
  • Feedback on performance – Feedback Report
  • Provides tools to help identify training opportunities
slide25

QA of Sensory Evaluation Results

Panellist Feedback

Report

sensory proficiency programs

QA of Sensory Evaluation Results

Sensory Proficiency Programs
  • Internally designed to measure quality and consistency of the sensory evaluation assessments
  • Designed to measure:
    • System performance
    • Panel Performance
    • Panellist Performance
  • Typical measures: repeatability, reproducibility, bias, defects identification, etc.

System

Panel

Panellist

slide29

Internal Proficiency Testing

Reproducibility

  • No significant difference between reported results, i.e. median values (p-Value: 0.649671) at a 95% confidence level
slide30

Internal Proficiency Testing

Reproducibility

  • No significant difference between panels' (i.e. all 5 panels) reported results (i.e. median value), at a 95% confidence level (p-value = 0.99605)
slide31

Sensory Evaluation Grading System

  • A superior method for performing sensory evaluations.
  • Eliminates many sources of bias.
  • Customized for use with all beverage alcohol products.
  • Flexibility (data collection, quantification & reporting).
  • Provides significant time savings in data management.
  • Provides tools to analyze panellist results to help identify training opportunities.

Summary

slide32
LC

Leading the Sensory Evaluation of Beverage Alcohol