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 |