Aging New York wines with locally sourced wood species provides an opportunity to marry wine and wood flavors in new and interesting ways. Learn more about the underlying biological, chemical and physical factors that impart oak-aged characteristics to wine, then explore recent research on alternate New York hardwood species as novel aging adjuncts. This session will draw connections between sources of variation in wood, aging mechanics, flavor chemistry and final wine flavor, and will include a tasting of wines aged in New York sourced hardwoods.
Jennifer Neubauer, Graduate Researcher, Cornell University
Jennifer Neubauer is a PhD student in the Department of Food Science at Cornell University advised by Dr. Anna Katharine Mansfield. She recently completed her M.S. thesis on the “Sensory Attributes of White Wine and Model Spirits Aged with New York Hardwoods”. Her research focuses on the potential of different New York wood species, including oak, for aging New York wine and spirit products commercially.