SENSORIAL-ALABE – Aptitude test and taster training is a maintenance tool to improve or train the sensory potential of tasters, allowing performance to be monitored (individual and/or collective) within the bounds of strictest confidence and processing the results anonymously: only the group coordinator and/or the taster will know about their own performance.
These assessment tests enable both tasting panels and individual tasters to understand their performance and development over time with respect to defects / aromas detectable in wines or spirits.
The schedule proposed here will resemble in every way the interlaboratory tests that are carried out regularly in labs; it's just that, in this case, compounds will be sent out that can cause defects or which correspond to aromas of wines and spirits. The results are sent to ALABE, where they are treated statistically, and strictly anonymously.
ALABE will process the data and publish an overall report in which each participant is only able to identify, through the code, the information that relates to it. Only participants / groups of tasters that are duly registered with ALABE can take part in this test. Tasters, individually or as groups, should carry out the tests in accordance with the procedure outlined here.
O IPAC – Instituto Português de Acreditação, organismo nacional de acreditação, membro da infraestrutura europeia de acreditação, a European cooperation for Accreditation (EA), bem como das estruturas mundiais de acreditação, a International Laboratory Accreditation Cooperation (ILAC) e o International Accreditation Forum (IAF) aceita os ensaios de aptidão organizados pela ALABE, considerando que esta entidade os organiza de forma independente e tem historial e aceitação na área técnica. (IPAC – Instituto Português de Acreditação, Portugal. DRC005 – Procedimento para a Acreditação de Laboratórios, edição de 10.04.2012)