SENSORY TRAINING PROGRAMS FOR VISUALLY IMPAIRED TO EVALUATE OLFACTORY AND TASTE ASPECTS OF WINES: A NEW PROJECT DEVELOPED BY SANT’ANNA SCHOOL INSTITUTE OF LIFE SCIENCES, UNIONE ITALIANA CIECHI - LUCCA AND UNIVERSITY OF PISA

The aim of the research project conducted by Susanna Bartolini, a researcher at Sant’Anna School Institute of Life Sciences, is to assess the intrinsic cues of wine quality through the multisensory integration of orthonasal olfactory and the perception of flavor. The project “Sensory Training Program for Visually Impaired Persons” is developed at Sant’Anna School for the third year running thanks to a collaboration agreement between the Unione Italiana Ciechi e Ipovedenti, Lucca and the University of Pisa.

Participants in the research over the past two years were given fruits from Lucca area (apples, pears, peaches, apricots and plums) to sniff and taste. This latest research on wines reveals the complex multisensory interactions that give rise to the flavor experiences. The project explores the contributions of distinct senses to our perception and explains the combination of the flavor senses that are harder to identify.

On a trial period, the visually impaired (untrained) participants will show the role of their expertise in their judgements aiming to determine about the quality of wine. The hypothesis is that expertise plays a key role in the choice of quality cues according to the level of experience and culture in wine.

Francesca Venturi, professor of Viticulture and Enology at the University of Pisa and a partner for the startup NexFood, in addition to technical discussions on enology and viticulture will deliver wine trials and tastings. Each session at Sant’Anna School will cover the basics of wine tasting, including how to taste wine, tasting techniques, and the elements (organic compounds, chemical transformations and wine aging) that dictate the quality of the wine. Participants will taste a variety of red, white and rosé wines, young and aged wines and sparkling wines.

“In our research we expect the assessment of wine quality to result from a combination of sensory judgements after the training– said Susanna Bartolini. We will also develop the highest levels of technical competence for promoting social inclusion of people with visual impairment”.

Past Events Archive: “Sensory Training Program for Visually Impaired Persons” at Sant’Anna School