Eleanor Bilogrevic is a sensory scientist at the AWRI. She has a degree in nutrition and food science from the University of South Australia and a Graduate Certificate in applied sensory and consumer science from the University of California, Davis. Eleanor previously worked at Bickford’s Australia before joining the AWRI in 2017. Eleanor works across all aspects of sensory studies at the AWRI, including with the descriptive analysis, technical quality, difference testing and consumer panels. She has a particular interest in the area of consumer science. Eleanor will address Whole bunch fermentation of Shiraz and Pinot Noir: influence on ‘green’ characters and astringency in Session 9. Fresh Science B on Wednesday.