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
- 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
- Understanding Wine Chemistry - Book by Andrew Waterhouse
The Fine Print
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