Organic Viticulture:
From Vine to Wine
Don't miss out, register today.
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Carolyn Ross, Ph.D. Assistant Professor Department of Food Science and Human Nutrition College of Agricultural, Human, and Natural Resource Sciences |
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John Reganold, Ph.D. Regents Professor of Soil Science Department of Crop and Soil Sciences College of Agricultural, Human, and Natural Resource Sciences |
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.
Dr. Ross also studies the effectiveness of different palate cleansers, the examination of off-odors, and serving temperature on our sensory perception of red and white wine.
Regents Professor of Soil Science John Reganold is a world-renowned expert on sustainable agriculture and the issues of soil management in the organic vineyard. He published what many consider to be the seminal article on sustainable agriculture in Scientific American.
Organic farming techniques have proven to be profitable, environment friendly, resource conscious, healthy, and socially responsible. Sales of organic foods in the U.S. have grown at least 20 percent a year for the past decade, according to a 2002 U.S. Department of Agriculture report and are projected to be 5 percent of the total U.S. food and beverage market in 2010.
As this market segment grows in the state, nation, and world, so does the need for research and information. Dr. Reganold was instrumental in creating WSU’s organic agriculture systems major in 2006, leading a movement among agricultural schools to respond to societal demand for organic foods..
Friday, November 2
The Fairmount San Francisco
950 Mason Street
San Francisco
Registration: 11:30 a.m.
Lunch Program: Noon-1:30 p.m.
Reservations: $30 per person (includes lunch)
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