Session

Enology – Sensory of Grapes and Wine Session
Research Reports

Location: Marriott Portland Downtown Waterfront

Moderator: 

P. Layton Ashmore, Washington State University, Tri-Cities

Speakers:

8:15 am – 8:35 am Surveying U.S Fresh-Market Grape Consumers to Determine Key Attributes and Willingness to Pay
Renee Threlfall, University of Arkansas, Fayetteville
8:35 am – 8:55 am Comparison of Pre- and Postfermentation Alcohol Manipulation of Cabernet Sauvignon Wines
Danielle Fox, Washington State University, Tri-Cities
8:55 am – 9:15 am Effect of Cap Management Protocols on Phenolic Composition, Redox Potential, and Sensory Properties of Pinot noir Wines
Dallas Parnigoni, California Polytechnic State University, San Luis Obispo
9:15 am – 9:35 am Assessing the Effect of Grape Smoke Exposure on Different Red Wine Varietals using Instrumental and Sensory Analysis
Lik Xian Lim, University of California, Davis
9:35 am – 9:55 am The Efficacy of Common Winemaking Practices on Reducing Wildfire-Smoke Flavor Perception in Cabernet Sauvignon Wines
Elizabeth Tomasino, Oregon State University, Corvallis