Last updated on December 14, 2007

Friday, June 20
9:00 am – 5:00 pm
Portland Ballroom 252

Co-chairs:

Hildegarde Heymann, University of California, Davis
Ulrich Fischer, DLR Rheinpfalz, Germany

If we want to tackle a central question of grapegrowing and winemaking, “How can I make a better wine,” then it is essential to apply well-established sensory methods. Presentations will address:

  • the impact of different geological formations on the sensory profile of Riesling wines in the vineyard
  • newest findings in flavor research from a sensory perspective
  • the important question of which sensory properties of wines stimulate consumer preferences and which may be contra-productive
  • qualitative interpretations by food industry professionals who are responsible for wine production, the decision which wine is listed in retail, and which quality ratings wines receive in publications
  • how to enhance the preferred and avoid the undesirable sensory attributes during the winemaking process
  • modern research on the brain, which shows that sensory perception and qualitative interpretation takes place in separate areas of the brain and that a taster’s expertise is reflected by different brain activities during wine drinking

A tasting will be included in the symposium

Moderator: Hildegarde Heymann, University of California, Davis

9:00 am – 9:10 am Introduction
Hildegarde Heymann, University of California, Davis
9:10 am – 9:55 am Impact of Terroir, Vintage, and Winemaking on the Sensory Properties of German Riesling
Andrea Bauer, DLR Rheinpfalz, Germany
9:55 am – 10:40 am Wine Aroma from a Sensory Perspective
Eva Campo, Centre Européen des Sciences du Goût, France
10:40 am – 11:00 am Break
11:00 am – 11:45 am Wine Profiles – Chasing the Aroma Preferred by Consumers in Wine
Leigh Francis, Australian Wine Research Institute (AWRI), Australia
11:45 am – 12:30 pm The Role of Typicality in Consumer Choice Process with Respect to Wine:
Some Results from Europe
Georges Giraud, Clermont-Ferrand, France
12:30 pm – 2:00 pm Lunch on Own
2:00 pm – 2:45 pm Drivers of Preference and Typicality in French and German Red Wines
Ulrich Fischer, DLR Rheinpfalz, Germany
2:45 pm – 3:30 pm Bridging the Gap Between Consumer and Wine from an Industry Perspective
Jennifer Jo Wiseman, E&J Gallo, California
3:30 pm – 3:45 pm Break
3:45 pm – 4:45 pm Wine Tasting: Explore the Terroir of 6 German Riesling Wines
Ulrich Fischer, DLR Rheinpfalz, Germany
4:45 pm – 5:00 pm Closing Remarks and Summary
Hildegarde Heymann, University of California, Davis