Sensory & Aroma Compounds Session
Research Reports

The times below are Pacific Daylight Time (PDT).


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