{"id":8670,"date":"2006-05-03T00:00:00","date_gmt":"2006-05-02T22:00:00","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/teaching-highlights-ann-noble\/"},"modified":"2012-08-29T12:11:00","modified_gmt":"2012-08-29T10:11:00","slug":"teaching-highlights-ann-noble","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/teaching-highlights-ann-noble\/","title":{"rendered":"Teaching Highlights: Ann Noble"},"content":{"rendered":"
TEACHING HIGHLIGHTS OF THE MONTH: MAY<\/strong><\/strong>ANN NOBLE<\/p>\n<\/div>\n\n\n\n\n\n\n\n\n\n
Who:
\n<\/strong><\/td>\n		Ann Noble<\/strong>, Professor Emerita of Enology, Department of Viticulture and Enology, University of California, Davis<\/td>\n<\/tr>\n
Title:
\n<\/strong><\/td>\n		Sensory Evaluation of Wine <\/strong><\/td>\n<\/tr>\n
Bio:<\/strong><\/td>\nProfessor Noble is internationally known as an an expert in the areas
\nof sensory and chemical analysis of wine flavor. Her research has
\nfocussed on factors which affect perception of flavor, using
\nmultivariate statistical methods to link vineyard or winery design
\nvariables and wine composition to analytical sensory profiles of wine
\nflavor. Her objective methods of sensory evaluation of wine flavor are
\nnow widely used throughout the wine and beverage industries.
\nShe received the Italian
\nRuffino Prize for her work in wine flavor, and was named Honarary
\nResearch Lecturer by the American Society for Enology and Viticulture.<\/p>\n

Noble is perhaps best known outside of research circles for the
\ndevelopment of the \u201cWine Aroma Wheel,\u201d a tool which is used by
\nconsumers to better describe wine aromas. This approach helps demystify
\nwine and make it more easily approached by na\u00efve consumers. She is now
\nconsulting, teaching short courses and seminars on wine sensory
\nevaluation. She also serves as a wine judge in national and
\ninternational wine shows.<\/td>\n<\/tr>\n

When:<\/strong><\/td>\nMay 22-25, 2006<\/td>\n<\/tr>\n
Where:<\/strong><\/td>\nUNISG Pollenzo campus<\/td>\n<\/tr>\n
Open to the public:<\/strong><\/td>\nNo<\/td>\n<\/tr>\n
For more information:<\/strong><\/td>\ninfo@unisg.it<\/a><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

TEACHING HIGHLIGHTS OF THE MONTH: MAYANN NOBLE Who: Ann Noble, Professor Emerita of Enology, Department of Viticulture and Enology, University of California, Davis Title: Sensory Evaluation of Wine Bio: Professor Noble is internationally known as an an expert in the areas of sensory and chemical analysis of wine flavor. Her research has focussed on factors […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"0","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"show_related_posts":true,"mobile_featured_image":[],"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[662],"tags":[],"class_list":["post-8670","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=8670"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8670\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=8670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=8670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=8670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}