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.