Great grapes make great wine. Traditionally, only six types of grapes have earned the right to be called Noble and have been used to make the finest wines. Join Dr. Susan Ebeler as she delves into the compounds of reds, whites and why some chemistry is best served chilled. Come learn about the chemistry that makes these noble grapes so great!
What You Will Learn
- Highlights and discoveries in wine research
- Applications of new analytical tools for understanding wine composition
- Important winemaking variables that can impact composition and flavor
- And much more…
Date: Thursday, January 10, 2013
Time: 2:00-3:00 pm ET
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.
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
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.