Oregon State University, Corvallis
Dr. Elizabeth Tomasino is an Associate Professor of enology at Oregon State University and a core member of the Oregon Wine Research Institute including management of the winemaker sensory panel. Elizabeth’s Ph.D. in Oenology was earned from Lincoln University in New Zealand and incorporated components of microbiology, winemaking, sensory science, chemistry and food science. Her knowledge of wine was expanded through multiple industry experiences with E & J Gallo, Yalumba Winery, Robert Mondavi Winery, Giesen Wine Estates, and Pernod Ricard NZ. These experiences have helped fuel her interest in applied wine research.
Elizabeth’s current research program is at the interface of wine chemistry and sensory and she integrates her research findings into her undergraduate and graduate teaching program. Of particular interest, identifies chiral terpenes in aromatic white wines and determines their impact on aroma perception. She is also uses advanced chemical analysis to differentiate and characterize Pinot noir wines from the sub-AVAs of the Willamette Valley. New projects are investigating the impact of norisoprenoids to Pinot noir, determining how lipids define mouthfeel in Pinot Noir, and developing predictive models for tropical fruit aromas in white wine.