Dr. Carolyn Ross, Food Sciences & Human Nutrition, will demonstrate her research — sensory analysis techniques to identify and describe changes in flavor and odor profiles of red wines-on March 30.
Participants will receive an introduction to the sensory analysis of wines, and then taste “standards” prepared from Livingstone wine by Dr. Ross. Participants will then try using the sensory analysis techniques on different local red wines.
The event, which is hosted by Graduate Women in Science, will take place in the living area at the K House from 6 – 8 pm on Friday March 30. Event attendance is limited to 50 persons. RSVP to abauers@wsu.edu by March 28.
The event will be open to persons 21 years or older and IDs will be checked. Although the “tasting” experience typically involves sampling small amounts of wine (and expectorating), designated drivers will be on site to assist anyone who needs a ride home from the event.
Contact Jean Sumner at sumnerj@wsu.edu for more information.
To RSVP, e-mail abauers@wsu.edu by Wednesday, March 28.
