A Conversation with Hildegarde Heymann
نویسنده
چکیده
W hen it comes to the complex flavors and fragrances in a wine, chemical analysis is no match for the human nose and mouth. Sensory scientist Hildegarde Heymann develops and tests methods to quantify what people smell and taste in wine, so that winemakers can tailor their craft to control the flavors in their products. The benches in her lab at the University of California, Davis, are covered with beer, juice, flower petals, boxes of tea, and other ingredients used to make reference standards for flavors and fragrances. Heymann talked to Katherine Bourzac about how she interprets the messy data produced by human senses.
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