Toast the New Year with Champagne Chemistry

January 19, 2012

Glass and bottle of Champagne

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!

*Access to this recording is an exclusive benefit for ACS Members. 

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?

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.

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Susan Ebeler
UC Davis