How do you design a great wine? Is it the grape variety, the yeast, the aging, or the blending? Join our resident wine science expert, Dr. Susan Ebeler as she explains the chemistry of wine, from the vineyard to your palate. Learn the nuances of wine that will impress your friends at your next dinner party.
This is the first session of a 2 part Special Broadcast. Click here for the Chemistry of Hangovers.
What You Will Learn
- How vineyard practices affect wine flavor
- How yeast and barrel aging impact flavor formation
- When and if wine aging matters
- And lots more fascinating wine chemistry…
Learn more wine chemistry from Dr. Ebeler from her previous ACS Webinars.
- A Toast to the Chemistry of Noble Grapes
- Toast the New Year with Champagne Chemistry
- Advances and Innovations in Wine Chemistry
Date: Thursday, January 9, 2014 @ 2pm-3pm 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.
Bill Courtney is the chef/owner of Cheese-ology Macaroni & Cheese, located in the University City Loop, just west of the city of St. Louis, Missouri. Following completion of his undergraduate degree in Chemistry at the University of Missouri – Columbia, Bill worked a short time as a Q.C. Chemist for ConvaTec. A shift in interest eventually took Bill to the Genome Institute at Washington University, where he spent 9 years working with the leading genetic and genomic research scientists in the United States. In a radical move, Bill struck out on his own to open Cheese-ology, the culmination of years of a self-described “un-natural obsession” with Macaroni & Cheese. Open since June 2010, Cheese-ology Macaroni & Cheese features over 15 varieties of Macaroni & Cheese to satisfy any Mac & Cheese craving.
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.