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
Co-Producer
Additional Resources
- 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—by Andrew Waterhouse
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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