![\"analisi_sensoriale\"](\"https:\/\/www.irvos.it\/wp-content\/uploads\/2012\/11\/analisi_sensoriale.jpg\")
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IRVOS' work on sensory analysis has entered full swing. Every Wednesday afternoon, a tasting panel is held in the Institute's new laboratory created specifically for this type of exam and inaugurated a few weeks ago.<\/p>\n
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The objective is to give Sicilian wines greater characteristics from a marketing perspective: \u201cYou cannot promote a product if you don't know its specific qualities. \u2013 explains Professor Antonio Scacco, head of the laboratory \u2013 It is its sensorial peculiarities that give it identity and we therefore need to work on these\u201d.<\/p>\n
Taste and olfactory tests are part of sensory analysis, the same senses that are involved in the tasting technique. But the result is not the same. \u201cSensory analysis \u2013 Scacco is keen to underline \u2013 serves to distinguish one wine from another, one product from another\u201d. In short, it becomes unique. \u201cThanks to this \u2013 adds Daniela Barbera of the Institute and expert in sensorial analysis \u2013 each producer will then be able to better know how to place and sell their own label\u201c. Not only that, on a broad spectrum, each Sicilian wine will be able to best communicate its territory. The latter combination, product\/territory, which IRVOS has embraced in recent years and which has proven to be successful. In practice, "a Sicilian taste" is born, as commented by Dario Cartabellotta, general manager of the Region's Infrastructural Interventions Department and promoter of the project during his role as director at the Institute. Sensory analysis perfects, integrates and improves everything that is part of the control and certification activity that the Regional Institute of Wines and Oils of Sicily carries out. \u201cQuality and marketing must walk together,\u201d says the body's extraordinary commissioner Marcello Caruso. The new laboratory is located on the 5th floor of the Institute, still in via Libert\u00e0, and is structured into three areas (one for tasting with ten stations equipped with all the technical equipment, one for the conservation of the samples and another used for tastings for DOC certifications). <\/p>","protected":false},"excerpt":{"rendered":"
IRVOS' work on sensory analysis has entered full swing.<\/p>","protected":false},"author":1,"featured_media":11768,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[328],"tags":[],"class_list":["post-11769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-laboratori-news"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-07-15 15:22:39","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/posts\/11769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/comments?post=11769"}],"version-history":[{"count":0,"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/posts\/11769\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/media\/11768"}],"wp:attachment":[{"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/media?parent=11769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/categories?post=11769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.irvos.it\/en\/wp-json\/wp\/v2\/tags?post=11769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}