Hildegard Heymann

Hildegard Heymann is a Distinguished Professor and Enologist in the Department of Viticulture and Enology at the University of California, Davis, based at the Robert Mondavi Institute Sensory facility (2030 RMI).

Her research expertise encompasses:

• Sensory science methodology, particularly descriptive analysis and multivariate data analysis
• Comprehensive evaluation of wine, spirits (gin, mescal, tequila, whiskies), and food products
• Food-wine interactions, wine color perception, and sensory properties of fruits (raisins, melons, tomatoes, figs)
• Collaborative sensory evaluation of grapes and wines with Viticulture and Enology colleagues
• Analysis of non-food products including cat litter, soap, and toothpaste

No information regarding student advising, grant funding, or scientific awards was provided in the source material.

She operates within the sensory science team at the Robert Mondavi Institute for Wine and Food Science, utilizing specialized facilities for product evaluation and advancing interdisciplinary research in enology.