How do consumers describe Nova Scotia wine?
Part of the ‘From Grapes to Wines: Cool Climate’ webinar series, join Perennia’s Winemaking and Innovation Specialist Neslihan Ivit and Dr. Matt McSweeney from Acadia University for the upcoming session ‘How do consumers describe Nova Scotia wine?’
Consumers of wine have varying knowledge about wine and its sensory properties; they use many different words to describe wines. This webinar will discuss how consumers described wines produced in Nova Scotia. Dr. Matt McSweeney will also talk about how caloric values, ingredients lists and production methods affected consumers’ sensory perception.
Matt McSweeney joined the Acadia University faculty in 2013 after completing his BSc and Ph.D. in Food Science at the University of Guelph. Matt primarily studies sensory science. His research focuses on the sensory aspects of food (taste, aroma, appearance and texture) and is largely concerned with the factors that influence the acceptability of food products. Recently conducted studies have examined the use of new sensory methods, 3D printing, wine produced in Nova Scotia and the production of new food products from alternative grains and food waste.