Celebrate International Pinot Noir Day and learn a little more about how sensory experience is link to chemical composition.
Presenter(s):
- Dr Rocco Longo, University of Tasmania
To celebrate International Pinot Noir Day, watch Dr Rocco Longo's webinar "Chemical and Sensory Comparison of Australian Pinot Noir Wines: A Preliminary Study".
About the Presenter
Rocco grew up in Italy, yet after completing his Bachelor and Master in Viticultural and Oenological Sciences at the University of Turin, found it was the Australian wine industry which held his interest. After working vintages in Piedmont, this interest intensified to the point where he moved to the Alpine Valley of Victoria where he worked as winemaker with Gaspted Wines. He commenced his PhD with Charles Sturt University at the National Wine and Grape Industry Centre in 2014 on lower alcohol production. His studies focussed upon the chemical impact of blending and dealcoholisation practices on sensory properties in lower alcohol wine.
Rocco commenced as Postdoctoral Research Fellow with the University of Tasmania at Tasmanian Institute of Agriculture in 2018. Development of in-line and real time sensing of juice quality for sparkling wine production, and benchmarking of Australian Pinot Noir wines, are now a major focus of Rocco’s research activities.
This is a pre-recorded webinar so you can watch it at a time that suits you. No registration required.
View the Webinar
Hosted by the Tasmanian Institute for Agriculture - a joint venture between the University of Tasmania & the Tasmanian Government.
