WSU Innovators: Organic Viticulture

What aspects of taste, smell, and flavor are most important to fully experience a superb glass of wine? Carolyn Ross knows.

Dr. Ross, an assistant professor in the Department of Food Science and Human Nutrition, combines sensory analysis with analytical chemistry techniques in her research to identify and describe changes in the flavor and odor profiles in wine. Her grape and wine research focuses on evaluation of aroma and flavor compounds and precursors, and the changes that take place in these compounds due to viticultural and enological practices.

More at www.theInnovators.wsu.edu.

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