Sensory Evaluation Center was recently acknowledged for its help in wine sensory analysis by Pennsilvania State University and Cornell University Viticulture researchers in an article published in American Journal of Enology and Viticulture (AJEV).
Homich, L.J., Elias, R.J., Vanden Heuvel, J.E., Centinari, M. (2017) Impact of Fruit-Zone Leaf Removal on Rotundone Concentration in Noiret.
Rotundone is a chemical compound that is responsible for black pepper aroma in Noiret and several other wine cultivars. The researchers were interested whether viticulture treatments had impact on the perceptions of this compound in Noiret wines. Some humans are anosmic to this compound, that is, they are not able to smell it. In March 2016, Sensory Evaluation Center conducted several rounds of panelist pre-screening for this specific anosmia and wine sensory analysis to help researchers understand the impact these different viticulture treatments have on the black pepper aroma perceptions in Noiret wines.
Thank you for all the panelists who have participated in this study!
If you’d like to read the full article, click on the link below:
http://www.ajevonline.org/content/early/2017/08/15/ajev.2017.16106
