1. Introduction to Fermented Drinks
- Brief overview of fermentation and an introduction to the five featured drinks: tepache, wild soda, kefir, kombucha, and kvass.
- Discussion of each drink’s background, including its origins, cultural significance, and evolution.
2. Sensory Exploration and Calibration
- Participants will sample each beverage in color-neutral glasses to focus solely on taste and aroma without visual bias.(blindfolded?)
- Using a sensory chart, participants will objectively evaluate attributes such as aroma, flavor, acidity, sweetness, mouthfeel, and aftertaste.
- Intensity of attributes will be marked on a scale of low, medium, and high, emphasizing objective perception over personal preference.
- Facilitated calibration will guide participants in aligning their perceptions of specific intensities (e.g., determining if an acidity level is medium).
3. Affective Assessment and Sensory Description
- Participants will continue to use the sensory chart to note specific qualities detected in each drink (e.g., citrus, spicy, floral, botanical, fermented).
- In a second section of the chart, they will conduct an affective assessment to indicate whether they like or dislike certain attributes based on personal taste.
- This reflective step connects objective sensory experiences with individual preferences, fostering a deeper understanding of personal taste profiles.
