Evaluating Wine Flavor through Chemical and Sensory Analyses

Evaluating Wine Flavor through Chemical and Sensory Analyses

A Symposium Honoring Dr. Ann C. Noble

To honor 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
• Susan Ebeler, University of California, Davis
• Ulrich Fischer, DLR Rheinpfalz, Germany
• Hildegarde Heymann, University of California, Davis
• Sophie Hummer, Brown-Forman, Kentucky
• Isabelle Lesschaeve, Canada
• Jane Milligan, United Kingdom
• Seung Park, Kyung Hee University, South Korea

Symposium Chair:
John Thorngate, Constellation Brands, California

On-line Registration for this event will open on Ann Noble’s birthday, November 6, 2013. Please visit the Website for American Society for Enology & Viticulture for more information and to register.