All Stories

  1. Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine

    Article • September 2019, Brill

    Anna Berti Suman, Jo Burzynska

  2. Assessing Oenosthesia: Blending wine and sound

    Article • International Journal of Food Design, October 2018, Intellect

    Jo Burzynska