Elizabeth Tomasino is a sensory analyst at Oregon State University’s Department of Food Science and Technology. She's also a core researcher with the Oregon Wine Research Institute. She's interested in the relationship between wine sensory characteristics—the aroma, flavor, taste, and mouthfee—and the chemical components that produce them.
Produced by Stephen Ward. Special Thanks to: Bill Boggess, Executive Associate Dean, OSU College of Agricultural Sciences Danielle Gabriel, inspiration for OWRI research video series.
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Wine, beer, cider and spirits
