CSTEM: An Evolution in the Sensory Evaluation of Alcoholic Beverages (In Consideration of a Modern Alternative to the Traditional Alcohol Spirits Tasting Method)

Author

Adam B. Carmer, University of Nevada, Las Vegas

Award Date

Spring 2011

Degree Type

Professional Paper

Degree Name

Master of Science in Hotel Administration

Department

Hotel Administration

First Committee Member

Gail Sammons, Chair

Number of Pages

33

Abstract

C:STEM (Carmer Spirits Tasting Enhancement Method) (See Appendix A) is a proposed alternative to the traditional spirits tasting method (defined as seeing, smelling, tasting) (See Appendix B) established as the prevailing industry standard among spirits professionals, aficionados and general consumers. This research is intended to evaluate and demonstrate the difference between the prevailing traditional tasting method and C:STEM for the accuracy of objective tasting criteria, subjective evaluations and hedonistic experiences.

Keywords

Food — Sensory evaluation; Liquors – Evaluation

Disciplines

Food and Beverage Management

File Format

pdf

Degree Grantor

University of Nevada, Las Vegas

Language

English

Repository Citation

Carmer, Adam B., "CSTEM: An Evolution in the Sensory Evaluation of Alcoholic Beverages (In Consideration of a Modern Alternative to the Traditional Alcohol Spirits Tasting Method)" (2011). UNLV Theses, Dissertations, Professional Papers, and Capstones. 1048.
http://dx.doi.org/10.34917/2452098

Rights

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