Research Projects - Ongoing Research
- Impact of fining on sensory and chemical properties of Washington State Chardonnay and Gewürztraminer wines.
- Development of a functional food using grape pomace.
- Impact of water back on the sensory properties of red wine.
- Food texture and perception: development of standard scales, descriptive analysis training, fruit texture evaluation, and auditory perceptions in foods.
- Assessment of astringency in Washington State wines using sensory and chemical methods.
- Sensory profiles and consumer acceptance of advanced apple breeding selections.
- Consumers’ willingness to purchase Washington State red wines.
- Survey of skin and seed tannins from Cabernet Sauvignon and Merlot and the effect of winemaking technique on phenolic extraction in red wines.
- Impact of serving temperature on the sensory qualities of red and white wines.
- Evaluation of the acceptability of whipped cream, ice cream and a variety of cheeses.
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