From grape harvesting to fermentation, advanced chemical analysis is now used to discover what gives wine its taste, texture and aroma. Advances in chemistry help grape growers know when to harvest and vintners monitor the wine as it ferments, enabling them to make subtle changes. Join our expert Dr. Susan Ebeler, from UC Davis, as she discusses advances and innovations in the chemistry of wine that will stimulate your brain and tantalize your palette. Here’s to better wine through chemistry!
What You Will Learn
- Winemaking processes
- Major components of wine
- Chemistry of wine flavor
- Linking chemistry to sensory analysis
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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