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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/a739dc0c1da3e8ca5c69e7b3be54ec94?ref=outlook-calendar
SUMMARY:L’odore di fumo (Smoke Taint) Part2
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/a739dc0c1da3e8ca5c69e7b3be54ec94?ref=outlook-calendar
DESCRIPTION: 



So, to guide the winemaker, expert sensory is really the best thing that we have going right now until we're able to put some real numbers on what the taint is. This new sensory outfit Tastry has got a really interesting holistic analysis that's derived from artificial intelligence. It looks promising to me. They're doing some interesting work in blending these AI-derived holistic analyses with human sensory profiling and then they're making blending recommendations. I think it's a good idea to keep an eye on their work -- I think they're really onto something. But what really blows my mind is, and all this research I've told you about, nobody's ever investigated pyrolysis. Pyrolysis is the study of the compounds that form in really hot fires. And there is a lot known about this, but the wine industry, for some reason, hasn't spent any time looking at it. Here's the Wikipedia article on pyrolysis -- it's a pretty good read, And if you drill down, then you're going to find that...

https://www.learndesk.us/class-it/6027103176753152/lesson/a739dc0c1da3e8ca5c69e7b3be54ec94?ref=outlook-calendar
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