Umami.. With Creation and Prof Gabriel Lepousez

Here at Creation we recently had the pleasure of welcoming Professor Gabriel Lepousez is a French neuroscientist with a PhD in Neuroscience from the Paris Sorbonne University. Gabriel is one of the world's leading neuroscientists and an expert on sensory perception and brain plasticity. He is a wine aficionado and will be working on several scientific projects with our team and researchers from Stellenbosch University. In short, we intend looking at how we reverse engineer wine compounds such as phenolics and organic acids from viticulture through to the fermentation process. We’ll be looking at the impact of these viti-vinicultural processes on umami taste thresholds in wine, its relevance to wine and food pairing and how it can enhance the wine lover’s experience.