The Complex Chemistry of Wine

Sharing a nice bottle of wine on a warm evening can seem a little magical but it's the wonder of chemistry that brings the grape to the glass. Dive in to our collection of broadcasts from Susan Ebeler of UC Davis as she shares the compounds and processes that make our beloved whites and reds.

What Makes Wine Tick: Key Reactions that Create this Delightful Beverage
Andrew Waterhouse delves into the two types of phenolic compounds that give wine much of its taste and health benefits.
Advances and Innovations in Wine Chemistry
Stimulate your brain and tantalize your palette. Here’s to better wine through chemistry!
Toast the New Year with Champagne Chemistry
Learn the chemistry behind the fizz and flavor of your favorite celebratory drink!
A Toast to the Chemistry of Noble Grapes
Join Dr. Susan Ebeler as she delves into the compounds of reds, whites and the chemistry that makes these noble grapes so great!
Barrels of Chemistry: Decoding How Oak Affects Wine Flavor
Learn 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.
Wine Science: Designing Great Wines
Join Dr. Susan Ebeler as she explains the chemistry of wine, from the vineyard to your palate.

Featuring

Susan Ebeler
UC Davis

Susan Ebeler, is a professor in the Department of Viticulture and Enology at the University of California, Davis. Her research focuses on chemistry and analysis of flavor compounds in grapes, wines, and other foods. She also studies the chemical mechanisms for observed health effects of wine and food components. Dr. Ebeler teaches classes on Grape and Wine Analysis, Food and Beverage Flavor Chemistry, and Instrumental Analysis of Foods.