1. THE IMPACT OF WINE MATRIX COMPONENTS ON THE STATIC AND TEMPORAL PERCEPTION OF SENSORY ATTRIBUTES IN A WHITE, HYBRID MODEL WINE Open Access Author: Poveromo, Andrew Title: THE IMPACT OF WINE MATRIX COMPONENTS ON THE STATIC AND TEMPORAL PERCEPTION OF SENSORY ATTRIBUTES IN A WHITE, HYBRID MODEL WINE Graduate Program: Food Science Keywords: SensoryWineModel WineTemporalMatrixDescriptive AnalysisTCATAHybrid File: Download AP_Full_Thesis_V3.pdf Committee Members: Helene Hopfer, Thesis Advisor/Co-AdvisorRyan John Elias, Committee MemberMichela Centinari, Committee Member
2. Understanding Regional Sensory Profiles of White Wines in Pennsylvania Open Access Author: Donohue, Marielle Title: Understanding Regional Sensory Profiles of White Wines in Pennsylvania Graduate Program: Food Science Keywords: PennsylvaniaWhite WinesDescriptive AnalysisFree SortingSensory Science File: Download Donohue_Final.pdf Committee Members: Helene Hopfer, Thesis Advisor/Co-AdvisorJohn Hayes, Committee MemberKathleen Marie Kelley, Committee MemberRobert F Roberts, Program Head/Chair
3. Examining Regional Trends in Pennsylvania Grüner Veltliner Wines Using Instrumental and Human Sensory Methods Open Access Author: Keller, Stephanie Title: Examining Regional Trends in Pennsylvania Grüner Veltliner Wines Using Instrumental and Human Sensory Methods Graduate Program: Food Science Keywords: Grüner VeltlinerWhite WineWine RegionalityPennsylvaniaDescriptive Analysis File: Download SK_Thesis_FinalVersion.pdf Committee Members: Ryan John Elias, Thesis Advisor/Co-AdvisorHelene Hopfer, Thesis Advisor/Co-AdvisorMichela Centinari, Committee MemberRobert F Roberts, Program Head/Chair
