1. VQA Testing and Approval Process

2. Itinerary Welcome & Introductions Presentation – 30 mins
Sensory Evaluation Process – 1 hr
Laboratory Tour – 15 mins
Lunch and Final Q&A
Departure

3. VQA Wine Testing and Approval Process
Activities:
Applications for wine approvals evaluated: 2,093
Number of wines approved for VQA status: 2,034
Success rate of 97%
Lab analysis
Average time to completion: 12 days
Pass rate at laboratory: 99.4% (final status)
Sensory analysis
Average time to completion: 6 days
Pass rate at sensory panel: 98% (final status)
Label Review

4. Why is a tasting panel needed?
To protect the reputation of VQA wines, your appellation and to reassure consumers that they are making a good choice in buying a VQA wine.
Because certain wine defects are not easily detected in the lab, prior to being approved for sale all VQA wines must also pass a sensory evaluation or tasting to ensure: the wine is free from obvious faults, the wine is representative of quality wines of its general category, the wine is within an acceptable range of varietal character for the stated varieties.
Unlike wine critics, the VQA Tasting Panel’s role has nothing to do with whether they like or do not like a wine. The purpose of their evaluation is to screen out faulty wines that are not consistent with the expected characteristics for that product.
It is not about wines that are pushing the envelope but wines that are outside of it!

5. 97% Success Rate
The VQA tasting panel does not reject wines that are not typical or avant-garde unless they are faulty. The tasting is done to screen out faulty wines.
Only about 3 percent of wines ultimately fail the tasting, with the vast majority of those having sulphide aromas (rotten eggs), oxidation (spoiled fruit) or high volatile acidity (turning to vinegar).
Wines do not fail VQA because they are too dry or taste different than a typical Chardonnay. It is true that some experimental wines do not pass but that is because not all experiments are successful.
Pushing the envelope is ok until it rips.

6. Sensory Panel Composition
Qualified Sensory Panelists
Four separate panels with 6-8 members each
Five panelist results constitute a quorum

7. Panel Selection Criteria and Standards
Panelists participate in annual training and pass product knowledge testing and sensory evaluation testing
Panelists must demonstrate professionalism and follow a Code of Conduct
Theoretical Examination includes: viticulture, oenology, beverage alcohol manufacturing technologies, general beverage alcohol product knowledge, sensory perceptions, and VQAO regulations
Practical Examination includes: primary taste component identification, sensitivity testing, varietal recognition, wine category, aroma/defects identification, winemaking style and regional character

8. Scope Scope of Sensory Evaluation Testing:
Wines must be of sound quality, representative of the type designation and substantially free of any identified technical faults or defects
Varietal designated wines are assessed for varietal character (the acceptable range is broad – but keep in mind that excessive faults can mask or overcome varietal character)
Proprietary wines are assessed for vinous character
Ex. Sparkling wine with Icewine Dosage, “The finished sparkling wine shall exhibit a distinguishable Icewine character.”

9. VQAO Tasting Procedures
All samples are evaluated blind. All tastings are conducted in the morning.
Sample ID (#)
Grape variety/varieties
Wine category (table, sparkling, fortified, skin-fermented white wine)
Vintage or NV
Varietal/Proprietary designation (S, D, P)
Method of Production (sparkling only)
Unfiltered (if applicable)
Bottled with Lees (if applicable)

10. Sensory Evaluation Method
Advantages of a Descriptive System:
Methodology is aligned to other internationally recognized systems
System is designed to evaluate all types of beverage alcohol products (wine, beer, spirits)
Utilizes descriptive indicators to quantify individual attributes, not numeric values
Grading form allows taster’s to focus on the product
Ensures consistency of evaluation results among all panels by eliminating bias

11. Sensory Evaluation Method
Sensory characteristics applicable to wine include:
Appearance and Colour
Aroma and Bouquet
Taste
Harmony

12. Electronic Grading Form

13. Pick List

14. Results
Panelists are required to indicate whether the wine is acceptable based on the standards set out in the VQA rules for the category
The calculated score, summary of votes and comments (for scores <13) are reported to VQAO
A majority vote determines whether the wine is assessed a pass or fail
Initial fails validated with 2nd bottle tastings, different panel

15. System Controls Grading System Controls:
Security of panellist registration
Ratings cannot be changed once finalized
Sample evaluation cannot be redone
Validation questions are embedded in the grading questionnaire
Calculation validation based on statistical measures
Automated calculation and reporting

16. Resubmission Process If a submission fails the tasting:
Resubmission Grading Panel
Appeal Panel

17. Questions?