Abstract
This article presents the collaborative project being developed among the regulatory councils (RCs) of the five Protected Designations of Origin for wine growing in Galicia, under the auspices of the Galician Agency for Food Quality (AGACAL), as the competent authority responsible for food quality control in Galicia. The objective of this project is to develop a legal provision at an autonomous region level that establishes the basis for the sensory verification of wine aptitude by the RCs of Galicia. This legal provision aims to establish the requirements applicable to the sensory assessment panels of the RCs, improve the methods used so far, and meet the accreditation requirements without compromising the guarantees offered by the sensory verification currently carried out by the Galician RCs.
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Fernández-González, A.J., Núñez Fernández, A., Prado Prado, J.C. (2024). Sensory Assessment of Wines: Development of a Unified Method in the Five Galician Wine Protected Designations of Origin. In: Bautista-Valhondo, J., Mateo-Doll, M., Lusa, A., Pastor-Moreno, R. (eds) Proceedings of the 17th International Conference on Industrial Engineering and Industrial Management (ICIEIM) – XXVII Congreso de Ingeniería de Organización (CIO2023). CIO 2023. Lecture Notes on Data Engineering and Communications Technologies, vol 206. Springer, Cham. https://doi.org/10.1007/978-3-031-57996-7_52
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DOI: https://doi.org/10.1007/978-3-031-57996-7_52
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