If you enjoy the content, please rate us 5 stars!Today, we are speaking with Katerina Axelsson, who while working towards her Bachelor in Science in Chemistry from Cal Poly San Luis Obispo, paid her way through college by working in a large regional wine chemistry lab. Her hard work ethic and obsession with unlocking the secrets of sensory science and consumer preference, led her down the path towards tech start-up, entrepreneur, and CEO. Today, she leads Tastry, touted as being the world’s first artificial intelligence driven sensory sciences company, with a tag line that Tastry taught a computer to taste. From my research, there’s a chance that Tastry is about to revolutionize the global wine industry with a variety of models to connect boutique wineries with as yet unknown customer bases, those seeking AI based blending solutions, and an overall deeper understanding of exactly what is in our wines.Check out Tastry wines at:https://www.tastry.com/Visit our website at www.VitiCulturePodcast.com, and don’t forget to share with your friends via all major social media platforms @VitiCULTUREPodVisit Bellangelo Winery and Missick Cellars at www.Bellangelo.com and www.MissickCellars.com.You can watch the interview on our YouTube channel here: Get full access to The Viti+Culture Podcast Newsletter at viticulturepodcast.substack.com/subscribe

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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