(Wines&Vines) - How much do individuals’ sensory sensitivities influence their perception and preferences for oak phenolics and aromatics in wine? It’s an important question for winemakers to answer before they make decisions about oak regimens for their wines, according to Tim Hanni, Master of Wine.

Hanni is the author of Why You Like the Wines You Like and has given many expert presentations about “vinotyping”—the practical science of determining taste sensitivity.

At the Wines & Vines Oak Conference on April 27, Hanni will lead an interactive tasting lab in which winemakers and cellar staff can learn their Vinotypes, then sample and vote on wines with various oak treatments to see how widely others’ perceptions may differ from their own.

This unique session will be conducted in the tasting lab at the Culinary Institute of America, Greystone, in St. Helena, where the one-day conference and trade show will be held. Hanni’s session will start with the “vinotyping” of all participants to learn sensory sensitivities and tolerances followed by the tasting.

“Our research has shown that genetic traits determine the range and intensity of sensory reception that correlate to consumer wine preferences, attitudes and behaviors,” Hanni says. “This provides winemakers and marketers with a new set of tools for product development and fine tuning the oak profiles of wine to different market segments.”

Hanni maintains that winemakers who understand their own sensitivities to oak as well as their consumers’ sensitivities will be better prepared to make good choices when buying barrels and adjuncts, as well as in their own blending sessions.

Hanni’s presentation is one of two tasting labs and six other content sessions created to appeal to winemakers, winery owners and production staff. Other speakers include Napa Valley winemaking consultant Celia Welch and other winemakers, coopers and researchers.