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Evaluating Wine Flavor through Chemical and Sensory Analyses

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An ASEV Symposium Honoring Dr. Ann C. Noble

Friday, January 31, 2014 • 8:30 am – 5:00 pm
Sacramento Convention Center
Sacramento, CA 95814 USA

Dr. Ann Noble’s career in the Department of Viticulture and Enology at the University of California, Davis spanned almost three decades, from her initial hire as the first female faculty member in 1974 until her retirement in 2002. Over the course of those years, and across more than 150 publications, Dr. Noble’s career was highlighted by a series of seminal contributions, from the creation of the Wine Aroma Wheel to key studies into wine bitterness and astringency to the application of time-intensity and multivariate statistical techniques for the analysis of sensory data.

ASEV is honoring Dr. Noble for her outstanding research in the areas of wine sensory, wine flavor chemistry and wine sensometrics, and to demonstrate its on-going significance and relevance, eight of her colleagues, many former students, have been chosen to discuss the groundbreaking facets of her investigations, the importance of her contributions to sensory science and the wine industry, and how Dr. Noble’s research served as a springboard for their own research.

Topics will include the following:

  • Creation of the Wine Aroma Wheel
  • Discrimination tests and descriptive analysis
  • Perceptual studies of bitterness and astringency
  • Analysis of sulfur compounds and glycosidic flavor precursors
  • Investigations into consumer behavior
  • Application of time-intensity and multivariate statistical techniques for sensory analysis

Speakers:

  • Roger Boulton, University of California, Davis
    Introduction to Ann and Her Contributions to Sensory Science
  • Susan Ebeler, University of California, Davis
    Glycosides and Beyond: Exploring the Frontiers of Grape and Wine Flavor
  • Ulrich Fischer, DLR Rheinpfalz, Germany
    Bitterness & Astringency—Ann Noble Conquering the Dark Side of Wine
  • Hildegarde Heymann, University of California, Davis
    Ann Noble, Wine and Sensometrics
  • Sophie Hummer, Brown-Forman, Kentucky
    Quantification of Sensory Differences for Business Risk Assessment
  • Isabelle Lesschaeve, The Coca-Cola Company, Georgia
    Evaluating Wine Flavor from the Consumers’ Perspective
  • Jane Milligan, United Kingdom
    From Pretentious to Pineapple—How Descriptions Changed the Meaning of Wine
  • Seung Park, Kyung Hee University, South Korea
    25 Years of Studies on Volatile Sulfur Compounds in Wines: In Search of Practical Solutions for Early Prevention

Symposium Chair & Moderator:

  • John Thorngate, Constellation Brands, California

Thank you Sponsors! 

Registration

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Registration Rates

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Friday, January 31, 2014
Evaluating Wine Flavor through Chemical and Sensory Analyses Symposium
Includes: box lunch and post-symposium CD proceedings
Rates Through January 21 Rates After January 21
ASEV Member/Industrial Affiliate or CAWG Member $230 $305
Non-Member $460 $535
ASEV Student Member $50 $125

Thank you to our sponsors:

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