Sensory Evaluation and Methodological Standardization in PDO/PGI Wine Certification: A Comparative Analysis of European Practices, Accreditation Frameworks, and the Portuguese Context

Accredited sensory certification is increasingly central to the credibility of EU Geographical Indications (GIs), particularly for wine, where typicity and regional identity compli-cate harmonization. In the absence of shared descriptors, reference standards, and decision rules, sensory control may produce inconsistent conformity outcomes across certification bodies. This study examines the main drivers and limitations of sensory harmonization in GI wine certification, with particular focus on Portugal’s mandatory batch-level sensory approval system. Using a structured narrative review and comparative analysis, it integrates sensory science literature with the EU regulatory framework requiring verifiable organoleptic characteristics in product specifications. National approaches from Portugal, Croatia, France, Germany, Greece, Italy, Romania and Spain are compared, alongside the harmonized IOC Panel Test model for virgin olive oil. Accreditation is analyzed through International Organization for Standardization standards ISO/IEC 17025 and ISO/IEC 17065, as well as EA guidance. Results show increasing convergence toward formal sensory certification but persistent divergence in how typicity is operationalized and translated into conformity decisions. The study proposes a conceptual framework in which harmonization focuses on evidential conditions rather than uniform sensory identities.