Introduction -- Reference -- 1 - Sensory perception -- 1.1 - Vision -- 1.2 - Gustation -- 1.3 - Olfaction -- 1.4 - Chemesthesia -- 1.5 - Flavor -- References -- 2 - Uses and good practices of sensory evaluation in the alcoholic beverage industry -- 2.1 - Introduction -- 2.2 - Sensory evaluation in the alcoholic beverage production and marketing cycle -- 2.2.1 - Tracking the sensory effects of changes in the production of source ingredients -- 2.2.2 - Tracking the sensory effects of changes in the production process -- 2.3 - Consumer sensory evaluation and marketing -- 2.3.1 - The effects of the intrinsic sensory attributes of the beverage on consumer choice and hedonic responses -- 2.3.2 - The effects of extrinsic factors, such as label, marketing, price, and so on associated with the beverage on consum... -- 2.4 - Integrating analytical sensory data with consumer sensory data with/without additional instrumental and chemical data -- 2.4.1 - Integrating the analytical sensory data with consumer data -- 2.4.2 - Integrating the chemical and instrumental analyses with the analytical sensory data and/or consumer data -- 2.5 - Conclusions -- References -- 3 - Overview of applicable sensory evaluation techniques -- 3.1 - Discrimination testing -- 3.1.1 - Data analyses for difference tests -- 3.1.2 - Statistical power of discrimination tests -- 3.2 - Intensity ranking tests -- 3.3 - Descriptive analyses -- 3.4 - Rapid techniques -- 3.4.1 - Free choice profiling -- 3.4.2 - Free sorting -- 3.4.3 - Projective mapping -- 3.4.4 - Comparison of rapid techniques and descriptive analysis -- 3.5 - Time-dependent techniques -- 3.5.1 - Time-intensity -- 3.5.2 - Temporal dominance of sensations -- 3.6 - Consumer sensory analyses -- 3.6.1 - Paired preference testing -- 3.6.2 - Preference ranking.

3.6.3 - Hedonic scaling -- 3.7 - Conclusions -- References -- 4 - Uses of chemical testing in the alcoholic beverage industry -- 4.1 - Introduction -- 4.2 - Confirm composition of starting materials or ingredients -- 4.3 - Monitor production processes -- 4.4 - Monitor and ensure stability during storage (chemical and microbial) -- 4.5 - Consistency and quality assurance/quality control -- 4.6 - Ensure compliance with tax, legal, and safety regulations -- 4.7 - Flavor and off-flavor assessment -- 4.8 - Developing process analytical charts -- 4.9 - Conclusions -- References -- 5 - Rapid methods to analyze alcoholic beverages -- 5.1 - Introduction -- 5.2 - Soluble solids -- 5.3 - Ethanol -- 5.4 - pH -- 5.5 - Titratable acidity -- 5.6 - Volatile acidity -- 5.7 - Sulfur dioxide -- 5.8 - Nitrogen, NH3/NH+3 , and α-amino acids -- 5.9 - Water hardness and metals/salts -- 5.10 - Molecular spectroscopy methods -- 5.10.1 - Total phenolics, anthocyanins, and color -- 5.10.2 - α-Amino acids -- 5.10.3 - Enzymatic-coupled reactions -- 5.10.4 - Infrared spectroscopy and sensor-based methods -- 5.11 - Ensuring validation of chemical methods and developing standard operating procedures -- 5.12 - Conclusions -- References -- 6 - Instrumental analyses for alcoholic beverages -- 6.1 - Introduction -- 6.2 - Chromatography -- 6.2.1 - Gas chromatography -- 6.2.2 - Liquid chromatography -- 6.3 - Mass spectrometry -- 6.3.1 - Targeted analysis with selected ion monitoring and tandem mass spectrometry -- 6.3.2 - Nontargeted analysis and high resolution MS profiling -- 6.4 - Compound identification and quantification by GC and HPLC -- 6.5 - Sample preparation for GC and HPLC -- 6.6 - Elemental analysis and ICP-MS -- 6.7 - Capillary electrophoresis -- 6.8 - NMR -- 6.9 - Integrating chemical and sensory analyses -- 6.10 - Conclusions -- References.

Case Study 1 - The effect of alcohol reduction on an oaked Chardonnay wine: discriminationa -- Objective -- 1.1 - Materials and methods -- 1.2 - Data analysis -- 1.3 - Conclusions -- References -- Case Study 2 - A descriptive analysisa of inexpensive Australian Chardonnay winesb -- Objective -- 2.1 - Materials and methods -- 2.2 - Data analyses -- 2.3 - Results -- 2.4 - Conclusions -- References -- Case Study 3 - A descriptive analysisa of American mead (honey wines)b -- Objective -- 3.1 - Data analysis -- 3.2 - Results -- 3.3 - Conclusions -- Reference -- Case Study 4 - A descriptive analysisa of Californian sparkling winesb -- Objective -- 4.1 - Sample considerations -- 4.2 - Materials and methods -- 4.3 - Data analyses -- 4.4 - Results -- 4.5 - Conclusions -- References -- Case Study 5 - A time-intensity analysis of a Cabernet Sauvignon wine evaluated in multiple sips with and without added saliva and... -- Objective -- 5.1 - Panelist considerations -- 5.2 - Palate cleansers -- 5.3 - Materials and methods -- 5.4 - Data analyses -- 5.5 - Results -- 5.6 - Conclusions -- References -- Case Study 6 - A temporal dominance of sensation (TDS) analysis of three winesa -- Objective -- 6.1 - Materials and methods -- 6.2 - Data analysis -- 6.3 - Results -- 6.4 - Conclusion -- References -- Case Study 7 - A sorting study using cream liqueursa -- Objective -- 7.1 - Background -- 7.2 - Materials and methods -- 7.3 - Data analysis -- 7.4 - Results -- 7.5 - Conclusion -- References -- Case Study 8 - Projective mapping (PM) of gins from the United Kingdom, the United States of America, France, and Germanya -- Objective -- 8.1 - Materials and methods -- 8.2 - Data analysis -- 8.3 - Results -- 8.4 - Conclusions -- Reference -- Case Study 9 - Internal (IPM) and external preference mapping (EPM) of Cabernet Sauvignon wines from Californiaa -- Objective.

9.1 - Materials and methods -- 9.2 - Data analyses -- 9.3 - Results -- 9.4 - Conclusions -- References -- Case Study 10 - The effects of closure type and storage temperature on the sensory and chemical properties of a Cabernet Sauvignon ... -- Objective -- 10.1 - Materials and methods -- 10.2 - Data analysis -- 10.3 - Results -- 10.4 - Conclusions -- References.