معرفی
Sophie Tempère is a Lecturer at the Institute of Vine and Wine Sciences (ISVV), University of Bordeaux, where she conducts research at the intersection of sensory neuroscience and oenology. Her work focuses on enhancing and maintaining sensory acuity in wine professionals, particularly through olfactory training and the study of individual perceptual differences.
Her research interests include sensory analysis, olfactory system function, wine tasting expertise, and the emotional dimensions of tasting. She investigates how learning impacts sensory perception, especially in relation to masking effects of wine defects and the role of emotions in shaping tasting experiences. A significant part of her recent work has addressed post-viral anosmia, where she and her team developed a practical training protocol with an odor diffuser kit and exercise booklet to aid wine students in olfactory recovery after Covid-19.
The trends in her publications reflect a consistent focus on sensory cognition in wine evaluation, integrating psychological, neurological, and practical training perspectives. Her work bridges academic research with real-world applications in viticulture and sensory education.
Scientific Contributions and Media Engagement:
- Developed innovative olfactory retraining tools adopted during the pandemic
- Frequent expert contributor in media on wine sensory science
- Published in high-impact journals including Food Quality and Preference and Current Opinion in Food Science
- Featured in outlets such as France 3 Nouvelle-Aquitaine, TV7 Bordeaux, and La Vie
Academic Leadership and Teaching:
Sophie Tempère serves as the educational director of the University Diploma in Introductory Oenology, a collaborative program between ISVV and the University of Bordeaux. She regularly presents to both general and specialized audiences, including conferences such as the Oenologists’ Morning in Bordeaux. While no formal advising list is provided, her leadership in research and education suggests active mentorship of students and professionals in sensory science.
Research Environment:
She operates within the Institute of Vine and Wine Sciences (ISVV), a leading interdisciplinary research and education center dedicated to viticulture, enology, and sensory science. Her work is conducted in collaboration with experts such as Gilles de Revel and G. Sicard, contributing to a robust research ecosystem focused on sensory evaluation and wine quality.
