Enology – Sensory of Grapes and Wine Session
Research Reports
Location: Marriott Portland Downtown Waterfront
Moderator:
P. Layton Ashmore, Washington State University, Tri-Cities
Speakers:
| 8:15 am – 8:35 am | Surveying U.S Fresh-Market Grape Consumers to Determine Key Attributes and Willingness to Pay Renee Threlfall, University of Arkansas, Fayetteville |
| 8:35 am – 8:55 am | Comparison of Pre- and Post-fermentation Alcohol Manipulation of Cabernet Sauvignon Wines Danielle Fox, Washington State University, Tri-Cities |
| 8:55 am – 9:15 am | Effect of Cap Management Protocols on Phenolic Composition, Redox Potential and Sensory Properties of Pinot noir Wines Federico Casassa, California Polytechnic State University, San Luis Obispo |
| 9:15 am – 9:35 am | Assessing the Impact of Grape Smoke Exposure on Different Red Wine Varietals Using Instrumental and Sensory Analysis Lik Xian Lim, University of California, Davis |
| 9:35 am – 9:55 am | The efficacy of Common Winemaking Practices on Reduction of Wildfire-smoke Flavor Perception in Cabernet Sauvignon Wines Elizabeth Tomasino, Oregon State University, Corvallis |
