Berry sensory assessment (BSA) is a tool that can be used to assist in the evaluation of grape quality, however little published information exists on BSA characteristics of established grape cultivars. Dr. Olarte Mantilla presented the results of her Ph.D. research on BSA at the University of Adelaide. Her Ph.D. research focused on identifying relationships between berry and wine sensory assessment. Dr. Olarte Mantilla also presented the current status of research incorporating BSA as a tool for evaluation of viticulture practices.
Date: July 8, 2016
Title: Berry Sensory Assessment: A Valuable Tool in Grape and Wine Production
Presenter: Dr. Sandra Milena Olarte Mantilla, The University of Adelaide School of Agriculture, Food and Wine
