Sensory & Aroma Compounds Session
Research Reports
The times below are Pacific Daylight Time (PDT).
Speakers:
| 2:15 pm – 2:35 pm | Accelerated Bench-Tests for Predicting H2S Formation in Canned Wines Rachel Allison, Cornell University, New York |
| 2:35 pm – 2:55 pm | Sensory Characterization of Typicity in Australian Cabernet Sauvignon Wines Lira Souza Gonzaga, The University of Adelaide, Australia |
| 2:55 pm – 3:15 pm | Tropical Fruit Aroma in White Wines: The Role of Fermentation Esters and Volatile Thiols Angelica Iobbi, Oregon State University, Corvallis |
