Toast the New Year with Champagne Chemistry

Toast the New Year with Champagne Chemistry

Joy of Science: Food Chemistry Series

Should old acquaintance be forgot? Of course not! So let us welcome back Dr. Susan Ebeler, of the University of California, Davis, as she returns to discuss the chemistry behind the fizz and flavor of your favorite celebratory drink. This is guaranteed to be a bubbly discussion you won’t want to miss!



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Toast the New Year with Champagne ChemistryA short presentation followed by Q&A with speaker Dr. Susan Ebeler, professor in the department of Viticulture and Enology at UC Davis.



Congratulations to Christopher McCurdy!

The  lucky winner of a set of six sturdy, elegant and dishwasher safe champagne flutes.










What You Will Learn

  • How is sparkling wine made?
  • What is the difference between Champagne and sparkling wine?
  • What contributes to flavor of sparkling wines?
  • How do we measure sparkling wine flavor?
  • And much more…


Webinar Details

Date: Thursday, January 19, 2012

Time: 2:00-3:00 pm ET

Fee: Free


Meet Your Expert

Dr. Susan Ebeler, is a professor in the Department of Viticulture and Enology at the University of California, Davis. She studies 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 principal in the consulting firm of Science By Design, which she founded in 1993. She provides technical assistance in product development, packaging, and regulatory issues to food packaging companies and related industries. She is currently Director of Global R&D and QA for Popz Microwave Popcorn.






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.



5 Responses to “Toast the New Year with Champagne Chemistry”

  1. Jaya S Indus, Ph.D says:

    Enjoyed the edutainment!
    I am a teacher of chemistry to non-science students.
    I am always researching video clips that will visualize a chemical concept in day to day life.
    I love ACS webinars.
    I will show this clip to my students.

  2. admin says:

    Dear Jaya, Thanks so much for sharing with us. We are hearing more and more from educators about how they are using ACS Webinars, in particular, in the classroom. In fact, we just completed a white paper on the subject. Let me know if you would like to receive a copy and please keep us informed. — ACS Webinars

  3. Regula Pepi says:

    This webinar was informative and surprising and enjoyable. But- I’m totally confused about the disgorging of the frozen yeast plug and how this might have been done before liquid nitrogen. Was the bottle neck frozen in snow? Ice and salt solution? There must have been a clever way to do this. And once the bottle is right side up, how is the yeast plug removed? Is there enough pressure so it just pops out?

  4. Tsutomu Seimiya, Ph.D says:

    I am the retired professor of physical chemistry aged 78 living in Tokyo. I enjoyed the remarkable lecture well organized which covers the variety of fields each explains the valuable informations of corresponding scientific knowledge, hitherto have been explored in a very concise way. Its just wonderful and very much enjoyable “joy of science”. I would like to introduce this lecture at any particular occasions to my friends as well as to students. I am very impressed that you introduced “umami” as of Chinese food. The “umami” is a Japanese word meaing good taste. Professor Kikunae Ikeda is a Japanese chemist who has extracted it from sea-weed and determined its chemical structure. Good taste of tomato is said to depend on the content of sodium glutamate. World consumption of sodium glutamate is the biggest in China though. Thank you again for your charming lecture.

  5. admin says:

    Dear Dr. Seimiya – It is good to hear from Tokyo. Thank you for your compliments about ACS Webinars. Yes, the Joy of Science is one of our more popular series, please feel free the share with friends and colleagues. And thanks for the history on “umami”! — ACS Webinars

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