Welcome & Introduction Federico Casassa, California Polytechnic
State University, San Luis Obispo
Speaker:
Dr. Leigh Francis, Australian Wine Research
Institute, Australia
The evolution of formal sensory evaluation conducted at the
Australian Wine Research Institute (AWRI) from the late 1980’s is
reviewed, discussing key projects that have influenced wine
industry practices and wine quality. The overview will highlight
the benefits of employing sensory science to advance knowledge of
grape and wine flavor composition and the effects of production
practices on wine flavor properties. Examples will be given
regarding the successful application of sensory evaluation
methods with multidisciplinary research teams, involving research
winemaking, chemical analysis, microbiological and molecular
biology expertise, viticultural knowledge and marketing research.
Studies summarized will include those targeting flavor
precursors; alternative closures; Brettanomyces and
wildfire smoke; consumer preferences; regional differences; and
the role of volatile and non-volatile compounds on specific wine
flavor attributes.
Approved by the ASEV Board of Directors on January 19, 2021.
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