BEGIN:VCALENDAR
VERSION:2.0
CALSCALE:GREGORIAN
BEGIN:VEVENT
URL:https://www.learndesk.us/class-it/6027103176753152/lesson/bfcbb35259661c25a854ace412ad94b6?ref=outlook-calendar
SUMMARY:Terminologia del tannino e della sensazione in bocca (Tannin and Mouthfeel Terminology)
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/bfcbb35259661c25a854ace412ad94b6?ref=outlook-calendar
DESCRIPTION: Tannin and mouthfeel terminology
Richard Gawel is the king of sensory astringency, and he's got a couple of papers in the syllabus.This one was done at the University of Adelaide, along with Leigh Francis -- who's a wonderful chemist there -- and our old buddy Anita Oberholster, who's from South Africa but worked with the University of Adelaide and A W R I -- the Australian Wine Research Institute -- way back when, and they have this wonderful article about astringency and its causes and its chemistry.
So I recommend that to you.Then, following the lead of Anne Noble with the aroma wheel, they came up with a mouth feel wheel, which you'll find described in the syllabus on pages 263 to 272.
Here it is, and it has a lot of terminology in it. So, enjoy yourself, looking at that one.
What we did with ENODEV was to take a small number of these terms and try to create a useful vocabulary with eight or 10 terms.So that's what I want to talk to you about here.
This is really a translation...

https://www.learndesk.us/class-it/6027103176753152/lesson/bfcbb35259661c25a854ace412ad94b6?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
BEGIN:VALARM
TRIGGER:-PT10M
DESCRIPTION:Class Reminder
ACTION:DISPLAY
END:VALARM
END:VEVENT
END:VCALENDAR