This article is a summary of a longer story published on Unite.AI called: How Tastry “Taught a Computer How to Taste.” To read the full story, click here. When we embarked on our research journey six years ago, we had a simple yet ambitious hypothesis: the key to understanding how people perceive wine—its taste, […]
Chardonnay is a varietal with one of the largest ranges when it comes to flavor profile and preference. Fruitiness can range from austere and chalky wet stone flavors to lemon balm to ripe tropical pineapple. Oak flavor can be powerful, weak or anything in between. Malic/Lactic ratios and concentrations, diacetyl and a whole host of […]
Did you see Tastry CEO Katerina Axelsson’s presentation at Unified? Learn more about Tastry’s approach to consumer-based sensory science using novel chemistry and AI.
Katerina Axelsson, Tastry CEO and Founder, spoke alongside PurFresh at WIN Expo to explain the sensory effects of Purfresh’s ozone disaster recovery solution that Tastry AI analyzed. Watch the video here.