Barrels of Chemistry: Decoding How Oak Affects Wine Flavor

Barrels of Chemistry: Decoding How Oak Affects Wine Flavor

Joy of Science Channel: Food Chemistry Series

 

When it comes to aging wine, the barrel is as important as the timing. When it comes to barrels, oak is the undisputed king. Join Dr. Susan Ebeler, professor of Viticulture and Enology at UC Davis as she explains how the hints of cream, smoke, spice and vanilla that hide in your wine have less to do with the grape and more to do with the wood. Join for a chance to win a “UC Davis Wine Aroma Wheel” T-shirt!

 
 

 

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Click here to view Sue’s Slides

 

What You Will Learn

  • Overview of how oak barrels are made
  • Flavor composition of oak barrels
  • Analytical methods for measuring oak composition
  • Recent research concerning the variables influencing oak composition
  • And much more . . .

 

Learn more wine chemistry from Sue from her previous webinars.

 

Webinar Details

Date: Thursday, June 13, 2013

Time: 2:00-3:00 pm ET

Fee: Free

 

Meet Your Experts

 

Dr. Susan Ebeler is a professor in the department of Viticulture and Enology at University of California, Davis. Her research focuses on flavor chemistry and analysis of food and wine. Her research is also focused on understanding effects of dietary components on cancer prevention.

 

 

 

Dr. Sara Risch is the Director of R&D and QA for Popz Europe, a microwave popcorn company. Prior to joining Popz, she had her own consulting business, working with food, flavor and packaging companies. She received her both her B.S. and Ph.D. in Food Science from the University of Minnesota. She has an M.S. in Food Science from the University of Georgia. Her work has focused primarily on microwave foods and food-package interactions

Congratulations Samantha Hammond! Caption contest winner. Enjoy the UC Davis Wine Flavor Wheel T-Shirt....cheers!

 

 

 

 

 

 

 

The Fine Print

ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.

 

 

One Response to “Barrels of Chemistry: Decoding How Oak Affects Wine Flavor”

  1. David Mayer says:

    I will try to join your webinar

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