Research takes time, and as the platform for disseminating novel research, ASEV’s National Conference continues to provide an invaluable service of learning from past studies and looking into the future. In celebration of its 75th year, ASEV is pleased to host Dr. Leigh Francis of the Australian Wine Research Institute (AWRI), to present the Keynote Presentation “Integrating Sensory Evaluation in Wine Research: 35 Years of Evolution,” on June 19 in Portland, Oregon.

Attendees will hear about the evolution of formal sensory evaluation conducted at the AWRI from the late 1980s and the key projects that influenced wine industry practices and wine quality. This talk will provide an overview of why sensory science is important in advancing knowledge of grape and wine flavor properties as well as the production practices on wine flavor properties. Studies referred to in this presentation will include those targeting flavor precursors, alternative closures, Brettanomyces and wildfire smoke, consumer preferences, regional differences, and the role of volatile and non-volatile compounds on specific wine flavor attributes.

Register today!