June 20, 2008
9:00 AM - 5:00 PM 

Co-organizers:
Ulrich Fischer, DLR Rheinpfalz, Germany
Hildegarde Heymann, University of California, Davis

Our understanding of viticultural principles, the reaction of the vine to climatic and soil conditions and the ripening process of the grape have increased tremendously over the last two decades. Most of the knowledge gained is based on analytical chemical and physical information, measuring physiological parameters in the vine and constituents in the grape and the wines. However, we sell wine, rather than its constituents to our customers, so quality is only perceived based on the interaction between wine constituents and human receptors through brain processing.

Sensory science serves as the most relevant tool to bridge the gap between wine constituents and human perception. Sensory methods allow us to interpret development and differences in wine constituents such as aroma compounds or tannins. These constituents stimulate color, aroma or taste perception by all who taste wine, including wine consumers, wine critics and our entire winemaking community. In contrast to informal wine tasting, sensory science relies on replicated assessment by a group of trained judges. As a result, extreme individual opinions disappear in the objective average.
 
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

Speakers will include:
Hildegarde Heymann (Moderator), University of California, Davis
Andrea Bauer, DLR Rheinpfalz, Germany
Eva Campo, Centre Européen des Sciences du Goût, France
Leigh Francis, Australian Wine Research Institute (AWRI), Australia
Ulrich Fischer, DLR Rheinpfalz, Germany
Georges Giraud, Clermont-Ferrand, France
Jennifer Jo Wiseman, E&J Gallo, California

A tasting will be included in the symposium