What Makes Wine Tick: Key Reactions that Create this Delightful Beverage

September 21, 2017

Whether it's to accompany a delightful meal or to wind down after a stressful day many enjoy drinking a glass of wine. However, beyond the delightful taste of our favorite fermented fruit, what are the scientific methods and chemical reactions that winemakers can use at their disposal to craft reds, whites, or rosés? Join Andrew Waterhouse of UC Davis as he delves into the delicious chemistry that gives wine its allure.

What You Will Learn

Key chemical reactions in winemaking
How winemakers use chemistry to craft better wine
Clues of wine quality and defects

Additional Resources

See more of our webinars featuring The Complex Chemistry of Wine
The secret to great wine? Organic chemistry - C&EN article by Bethany Halford
Effects of transporting and processing Sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations - Article from the Journal of Agricultural and Food Chemistry
Influence of Sulfur Dioxide Additions at Harvest on Polyphenols, C-6-Compounds, and Varietal Thiols in Sauvignon blanc - Article from the Journal of Enology and Viticulture
Spotlight on Varietal Thiols and Precursors in Grapes and Wines - Article from the Austrailan Journal of Chemistry

Webinar Details

Date: Thursday, September 21, 2017 @ 2:00-3:00pm ET
Fee: Free to Attend
Download Andrew's Slides

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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.