Global Journey of 'Raki Sensory Wheel'

25 July 2021


Raki Sensory Wheel, identified by Mey I Diageo in collaboration with Cukurova University, was introduced to industry professionals from all over the world in a webinar held by IBD (Institute of Brewing and Distilling), which is referred to as the university of the global alcoholic beverage industry. Duygu Beypinar, Senior Quality, Technical and Innovation Manager at Mey | Diageo, participated in the webinar as a spokesperson and explained the raki production process and the background of the two-year study they carried out in collaboration with the university, to industry professionals. 

In the international webinar held by the Ireland Office of IBD (Institute of Brewing and Distilling), Raki Sensory Wheel was introduced to industry professionals from all over the world. A large number of participants from Canada to France, from the USA to Germany, showed great interest to the processes of the taste and aroma wheel study, which was the first study ever carried out on an alcoholic beverage with aniseed. Participated by Duygu Beypinar, Senior Quality, Technical and Innovation Manager at Mey | Diageo, as a spokesperson, the meeting brought the original raki production process, which is based on multi-staged grape distillation, to the global platform.

Giving information on the sensory wheel they identified after a two-year study in collaboration with Cukurova University, Duygu Beypinar highlighted that the sensory wheel, which is studied for gastronomically rich products, such as whiskey and wine in the spirits industry, and coffee and chocolate in the food industry, was studied for an alcoholic beverage with aniseed for the first time.

More than 3000 tastings in two years 

In recent months, the scientific article, where Prof. Dr. Turgut Cabaroglu and Dr. Merve Darici from Cukurova University, and Duygu Beypinar and Koray Ozcan, Senior Quality, Technical and Innovation Manager, from Mey|Diageo, describe the background and processes of raki sensory wheel they studied, is published in Foods, one of the world's leading peer-reviewed food science journal. Thus, raki sensory wheel was registered and included in the international literature. Published in Foods, the article drew a great deal of attention from the industry on a global scale, and the Ireland Office of IBD invited Duygu Beypinar as a spokesperson to the webinar held last month to provide its members and students with information in this respect.

In the webinar, Duygu Beypinar, a chemical engineer who has been working at Mey | Diageo for 16 years, provided the members of IBD with the following information on raki sensory wheel:

"The scientific study "Sensory Lexicon and Major Volatiles of Raki, Using Descriptive Analysis and GC-FID/MS" was carried out under the collaboration of Mey|Diageo and the Faculty of Agriculture Food Engineering of Cukurova University. The aroma profiles and sensory wheel of raki were identified after subjecting top brands of all producers in Turkish market to repeated sensory analysis for two years, through more than 3000 tastings." 

In the webinar participated by more than 100 brewers and distillers from all corners of the world, Beypinar explained the studies carried out to develop Raki Sensory Wheel and how the ingredients used and the production process have impact on the taste of the product. Based on the feedback from the participants, the webinar created a quite positive atmosphere and aroused interest. The presentation was followed by numerous questions and comments on raki production and consumption, as well as Sensory Wheel, which showed the great deal of attention to raki. During the webinar, Beypinar also highlighted that they intend to carry out another study on food and raki pairing, as well as mezzes, which are essentials for raki tables, in the upcoming days.

IBD, the "university" of alcoholic beverage industry 

IBD is an institute, which is referred to as the university of the alcohol industry, with 3000 members worldwide and 4000 students participating from 90 countries every year. It holds both online and face-to-face courses, events, seminars and congresses for its members and students at all levels, through the help of its supporters, including world-class experts in their relevant fields, and guides the new-generation professionals, who will serve the industry. It offers participation-oriented lifelong learning opportunities. With a focus on high-quality technical training, IBD makes efforts to ensure improvement in professional development in the science and technology of the brewing, distilled beverages and relevant industries. With a history dating back to 1886, the institute is worldwide known for its industry-leading curriculum and activities. Every year, 4,000 candidates from nearly 90 countries take the exams held by IBD about cider, beer and spirits and on brewing, beer production, distillation and packaging, at four different levels ranging from novice to mastery.