Sensory analysis service

VITEC makes available to its clients the resources, tools and experience developed by the Area of Sensory Analysis.

The Sensory Analysis in VITEC is approached as a scientific discipline that allows analyzing, measuring and describing (in an objective and repeatable way) the characteristics of a wine through the senses.

The center has an internal tasting panel based on the UNE-EN ISO 8586: 2014 criteria. This panel is the result of a two-year selection and training process and also represents the guarantee of the exhaustive control of the executed methods and the tasters that compose it.

In this way, VITEC offers its customers reliable, objective and repeatable sensory analysis, in compliance with the safety requirements established by the strictest international standards. The main services and applications of sensory analysis that VITEC makes available to its customers are:

  • Qualitative and quantitative description of wines. Product characterization.
  • Determination of the optimum period of consumption of a wine in terms of sensory quality.
  • Determination of whether the effect of changes in processing and / or conservation are sensory or not perceptible. Comparison analysis
  • Determination of sensory defects and product claims.
  • Sensory quality control in cork.

Routine analysis methods include:

  • Wine faults: detection and objective determination of wine and cork faults, acceptance or rejection of product, characterization of faults.
  • Differences: triangular test and duo-trio test.
  • Ordination: ranking test in several parameters.
  • Descriptive: sensory description of the main attributes of the wines, QDA Test.
Sensory analysis request

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VITEC has extensive experience in tasting panel training and training and preparation of sensory judges. To do this, it teaches the following courses and training sessions, adapted to the needs and availability of each client:

  • Internal winery panels.
  • Qualification / certification panels of Regulatory Councils.
  • Training and training in specific attributes.


VITEC has the specific material, equipment and resources necessary for the execution of sensory analysis in optimal conditions and in accordance with established regulations.

Tasting room


The commitment to deliver sensory analysis results is a maximum of 1 week.

Once the analysis is finished, the samples will be kept 24 hours, after which they will be eliminated. In case of complaint, a new sample will be provided for analysis, without charge to the client.

The minimum volume required to perform any individual analysis is 75 cl.

The minimum volume required to perform any comparative analysis is 150 cl.

Samples received must be presented in clean, closed and identified containers.

Functional Analysis Methods


To ensure reliability and analytical quality, VITEC performs continuous monitoring to ensure the analytical results obtained. To do this, it carries out periodic checks to guarantee the performance of its analysts and participates in 3 interlaboratory tests developed by the main European entities (18 annual interlaboratory sessions).

Interlaboratory tests

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