Bourbon or rye? You can’t tell the difference, says new study
A new study from a WSU aroma and flavor chemist and colleagues shows the average consumer cannot distinguish between bourbon and rye whiskeys.
sensory analysis
Fining Science; Energy Workshop; Wine Auction
The Fine Details: The Ability to Blend Art and Science Helps Make Great Wine When sipping a glass of a fine winemaker’s red blend in front of the fire, it’s easy to appreciate the art that went into that glass. But anyone who has tried to make wine finds him or herself quickly caught up […]
Sensory Science, Microclimates
Pucker Up for Sensory Science Volunteers tasted red wines in a study designed to correlate astrigency with tannin levels in red wine. Astringency or “mouth feel” in wine has long been attributed to the presence of tannins and other phenolic compounds. Because astringency is an at least somewhat subjective evaluation, though, scientists at WSU tested […]