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.
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.