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!
“Toast the New Year with Champagne Chemistry” A short presentation followed by Q&A with speaker Dr. Susan Ebeler, professor in the department of Viticulture and Enology at UC Davis.
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…
Date: Thursday, January 19, 2012
Time: 2:00-3:00 pm ET
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.