But in order to get recurring sales, the consumer needs to love what’s in the bottle.
While technological advances offer insight into chemistry markers– such as pH, TA, SO2, VA, RS, etc.– for quality control to avoid failed productions. But these are far too general to differentiate between the infinite potential flavor profiles of wine.
On the other hand, there are countless compounds that go undetected by routine analysis. These compounds, such as phenols, esters, aldehydes, higher alcohols, etc., distinguish the complex taste, aroma, texture, and color, or what we at Tastry call the “flavor” of the wine. Tastry provides visibility into these compounds and their effects on flavor.
Understanding these complexities hasn’t been a mainstream focus in the wine industry for three primary reasons. First is cost, at a typical commercial lab, it could cost thousands of dollars per sample; second is relevance, the raw data isn’t helpful unless you understand how the various compounds interact to express flavor; and, third is application, knowing the flavor isn’t helpful if you can’t identify who will like which flavors.
The initial goal of Tastry was to solve these problems, and it was accomplished with five innovations.
1. A unique analytical chemistry methodology. The equipment we use is state-of-the-art, but we didn’t create it. It can be found at the highest quality labs in the world. Our innovation is in our method, i.e., the way we use it. We don’t have chemistry “panels.”Our goal is to look at everything all at once. Using our method, we pull more than one million data points from every sample we analyze. A great side effect is that we provide a tremendous amount of quantified chemistry data to our clients at no additional cost.
2. The ability to “decode the flavor matrix” of the wine. We feed those one million+ chemistry data points into TastryAI which evaluates the ratios between compounds, and groups of compounds, to decipher the flavor of the wine– what we call the Differentiated Flavor Profile, or “DFP”.
3. The ability to “decode the palate matrix” of consumers. Through a consumer-facing application, we collect, track, and predict the individual consumer palates of 335 million Americans– what we call their Differentiated Palate Profile, or “DPP”.
4. The ability to predict which wines an individual is going to like before they try them. We do this by associating the DFPs of products to the DPPs of consumers. Many of our clients think of Tastry as a permanently empaneled focus group of every consumer in the United States.
5. The ability to provide the winemaker tools to quickly and inexpensively explore what-if scenarios. Our computational blending method, called CompuBlend, allows the winemaker to evaluate who will like a wine before they even blend it. Not only that, this tool allows winemakers to explore new avenues, answering questions like, “if I did this or that, what would happen to the flavor of my wine?”
Why might all of this be important to you?
Well, our focus is to help you sell more wine.
Generally, that comes in three forms, we help you:
1. Quickly identify and market to the consumers that will love your wine
2. Mitigate events that may be out of your control
3. Explore options that might help you reach your intended vision for your wine, less expensively
Come talk to us at booth #728 to find out how we can help address your unique challenges in winemaking and selling wine.
Tastry
WIN Expo Booth: 728
We are a sensory sciences company that uses advanced chemistry, machine learning and artificial intelligence to match consumers to wines they will love.
WIN Expo Exhibitors by Category:
North Coast Wine Industry Expo – WIN Expo – at the Sonoma County Fairgrounds in Santa Rosa, CA on Thursday, December 1, 2022.
Full list of exhibitors | Register to attend
