Martin Darting - Sensorik

about Martin Darting

Martin Darting is an independent lecturer at the German Wine and Sommelier School in Koblenz as well as at the Swiss Sommelier School in Zürich. He furthermore is the author of "Sensorik" and diverse contributions of expertise cocnerning the topics „human perception“ and „communication“.

His area of expertise includes the education of IHK-recognised sommeliers and wine experts, holding seminars on sensorial perception, sensorial analysis, wine and cheese, chocolate, wine- and food pairing as well as international wine topics. Martin Darting holds lectures on a regular basis on sensorial evaluation, wine- and communication, product management, viniculture (winegrowing) and cellar-techniques as well as sensorial perception of food and wine. Further occupations are: consultancy of trading groups (REWE, Alnatura, Weiling Bioladen.de), specialised traders, import companies (among others Pellegrini, Weiling) and wineries (Puclavec & friends in Slovenia, Evharis in Attika in Greece, Winery Fuchs-Jacobus) concerning quality management, quality assurance, and market specified product development.

Martin Darting founded the prize-giving tastings for the Bio-Fach Weinpreis in 1997 and conducts the international organic wine award implemented by WINE System AG today. All tastings are implemented according to his internationally-recognised PAR-System as the first online-evaluation system of its kind. He applies his method of visual scent analysis in order to document perception – sensorial wine picture, sensorial product pictures for food, fragrances (perfume) and international cosmetics (Sonnet, Procter&Gamble. Henkel). Furthermore Martin Darting supervises frame programme elements and seminars of wine- and gastronomy trade fairs Hogaka, BioFach, Prowein, Rendez-Vino and many more and functions as a taster of many prestigious companies. u.a.und ist Verkoster bei vielen renommierten Unternehmen.

Sensorial Wine Evaluation

...is the organoleptic determination and evaluation of the smellable, testable, feelable, and visible ingredients and substance groups of a wine, which are essential for its characterisation and classification and evaluation.

If a different variety of grapes would grow identically at the exact same site – they would only differ from each other based on the different the different type. Every variety of grapes has its own (primary-) aroma and testable substance groups, which can be influenced by the site where the vine is located and by the climate. How intensely a characteristics of a variety of grapes is developed depends on its origin meaning the soil and the climate but also the cultivation of the wine. Especially the different cultivation methods influence the aroma profile significantly. During its manufacturing process each wine is dependent on different product parameters. This begins with the maturity state of the grapes and ranges to different forms of fermentation of the grape juice further to the storage method and the bottling. The individual sort types and the “organic fermentation of the cider” as well as the diverse scope for design concerning the cultivation method avoid a wine becoming an uniform product and give it individual vividness. Anyone who wants to become a wine expert does not only have to know all the theory about wine, about cultivation and fermentation, but should also be able to utilize his or her senses efficiently in order to differentiate how nose and mouth function gustatorily (tasting), olfactorily (smelling) and haptic (feeling) appeal. Thereby it is essential in which order and with which intensity and quantity the interaction between the different substance groups takes place and how the resulting sensorial perception of the individual grape variety, the origin and cultivation styles can be allocated. The coherence between development and recognition of the different wine substance groups is equal to the question:

How can the sensorial effects of the wine substance groups in relation to sort, origin and cultivation style be recognised, evaluated, matched and described comprehensibly?
This question concerns one of the main discrepancies in wine evaluation in particular the lack of classification concerning wine perception and wine communication.

The issue of often-incomprehensible verbalisation of the perception of scent and taste is based on hedonistically and subjectively characterized terms. Therefore the descriptive results of allegedly recognized aromas and flavours vary from human to human although the human olfactory organ of each human is similar concerning its anatomy and physiology. The reasons for this are complex and are based on origin, socialisation, motivation, sex and the evaluator´s mood. A short discourse on the most important sociological reasons is illustrated in appendix 2. The objective communication of wine perception can only be implemented after a lot of professional training, strict discipline and an according vocabulary.

If you want to learn more about this interesting topic, in theory or practically, then please do not hesitate to attend one of our wine seminars.

Sensorial wine picture

We present a new and successful method to describe wines universally so that we can guarantee a recognition-rate of approximately 80%. In order to produce a wine picture we have to connect different sensual-capacities with specific forms and colours.

The sensorial wine picture represents the dynamic interactions of individual sensorially effective wine substance groups and is based on their primary effects on the different sensory-receptors. The sensorial wine picture is no subjective interpretation of a wine, but utilizes the objectifiable perception of sensorial modalities (sweetness, acidity, etc.) to reach a high rate of recognition. A sensorial wine picture can only be manufactured if the product, which will be visualised, has been realised and understood. How does acidity or alcohol appear in the mouth? Which aromas exist? Which haptic, tactile effects arise in the mouth and nose?

The foundation for an appropriate term is the conscious emphasis of the irritant-reception and irritant-processing. The dynamic effect of the ingredients, particularly their variation and interaction within a specific time frame is an important parameter. Any emphasis, which is caused by (wine-) substances/ingredients, can be matched with according colour- and form-combinations.

PAR System

PAR is an internationally recognised sensorial evaluation system
Product information: all data such as origin, type and chemical analysis can be found here. This includes products such as wine, olive oil, cheese, coffee,...

Analysis stands for the systematical sensorial evaluation by nose and mouth. Thereby a profile of all found sensorial effective contents and there quantitative documentation is developed whereby 1 stands for little and 10 for maximum sensorial activity.

Ranking The analytically found contents are evaluated here. Thereby the evaluation only concerns the respective product. From 5 points right to 10 points illustrates a positive result, from 5 left to 1 point illustrates a negative result.

All sensorially perceptible products can be analysed, evaluated and graphically documented with with PAR. Currently there are evaluation parameters for wine, olive oil, cheese and further fields of application are in preparation. The PAR – System is a multi-flexible evaluation system, which can be applied and adjusted to the contents and criteria of any product.

The system can be utilised on- and offline, is internet-based and database shielded. The system is approved, functional, globally present and interactive as well as specifically accessible and utilisable for anyone. All analysis data can be entered online and the consequent rankings can be comparably accessed anywhere.

The system can illustrate entered analysis data permanently comprehensible and also graphically logical to anyone according to its subject-specific factors. These are evaluated (multiplied) with the according factors in the „background“ and result in a overall result „achieved points“ (usually between 50-100 points). In comparable graphs highlights as well as deficits are clearly illustrated. This means a special added value for the product manufacturer or contractor and is an incentive for a targeted product improvement.

The system adjustment to a product or to the evaluation of a service is implemented according to the standards of the client. The client states the requested product-specific evaluation criteria and if necessary the evaluation factors to be applied according to skilled importance. The number of evaluation criteria is basically unlimited. The inquiries and questions are guided by dropdowns and therewith free texts are to be prevented. PAR is provided with a customised programming and is based on the necessary database according to the extent and statement of requirement. The same applies to the required documentations, rights of issue and access.

What is different about PAR in comparison to other evaluation systems?

The evaluation experts receive as much information as possible about the product.

The sensorial perception of the product can only be allocated and brought into the correct relationship this way. Many sensorial evaluations have shown that often the evaluation experts do not know what they are supposed to evaluate because they are, taking the example wine, lacking important data such as sort, location and vinification method.

The sensorial impression is documented primarily free of judgement. The sensorial evaluation parameters are listed on the left side of the evaluation sheet. According to the particular characteristic the quantitative appraisal is documented in the block of numbers as 1 = a little and 10 = a lot substantial amount.

The evaluation is always effected in direct relationship to the product. A further difference is the fact that the quantitative assessment is implemented before the qualitative assessment. Each group of substances within the qualitative assessment, in the right block of numbers, receives points, which are converted to the international system. From 5 points heading right till 10 points = a positive assessment result. From 5 points heading left = a negative assessment result. The separation of sensorial realisation of individual content groups and their evaluation in relationship to the product qualifies PAR as a transparent sensorial evaluation system.