T187 Deconstructing Terroir: Geologic Influences on the Sensory Components of Foods and Beverages
Tuesday, 21 October 2014
8:00 AM - 12:00 PM
205/206
Presentations
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8:00 AMScott Burns, Portland State University, Portland, OR and Kathryn Nora Barnard, Portland State University, Portland, OR248377 (Technical Sessions)
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8:15 AMTeresa Hanna, Portland State University, Portland, OR and Scott Burns, Portland State University, Portland, OR250607 (Technical Sessions)
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8:30 AMHilary Whitney, Portland State University, Portland, OR and Scott Burns, Portland State University, Portland, OR247633 (Technical Sessions)
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8:45 AMKathryn Nora Barnard, Portland State University, Portland, OR and Scott Burns, Portland State University, Portland, OR246662 (Technical Sessions)
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9:00 AMCameron Penner-Ash, Whitman College, Walla Walla, WA and Kevin R. Pogue, Whitman College, Walla Walla, WA244618 (Technical Sessions)
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9:15 AMNathan Liechty, Whitman College, Olympia, WA245586 (Technical Sessions)
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9:30 AMSnejana Karakis, University of Wisconsin Milwaukee, Milwaukee, WI246462 (Technical Sessions)
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9:45 AMDEFINING AN EXPRESSIVE TERROIR FOR WINES FROM NOVA SCOTIA, CANADA: INSIGHT FROM GIS AND SOIL STUDIESBarry I. Cameron, University of Wisconsin-Milwaukee, Milwaukee, WI and Brett Ketter, University of Wisconsin-Milwaukee, Milwaukee, WI and Snejana Karakis, University of Wisconsin-Milwaukee, Milwaukee, WI249020 (Technical Sessions)
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10:00 AMBrett Ketter, University of Wisconsin-Milwaukee, Milwaukee, WI and Barry I. Cameron, University of Wisconsin-Milwaukee, Milwaukee, WI250426 (Technical Sessions)
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10:15 AMKevin R. Pogue, Whitman College, Walla Walla, WA245472 (Technical Sessions)