The Chemistry and Science of Wine and Wine Making, April 17
The chemistry and science of wine making is the subject of a unique Chemistry Department lecture on Thursday, April 17 at 7 p.m. in Weill Hall at the Green Music Center.
Professor Phil Crews of the University of California, Santa Cruz will cover the science and craft of wine making, including an overview of recent progress made in sensory evaluations of wine using the right side of the brain.
“Wine is a complex liquid comprised of many organic and inorganic compounds," says Crews who is also the owner and winemaker of Pelican Ranch Winery in Capitola, CA.
"Though winemaking and quality assessments of wine have been explored for hundreds of year, the 21st century approach to winemaking can be quite scientific," he says.
The left-brain vs. right-brain approaches to wine making will also be explained using case study examples.
This event is free of charge and is funded by a grant from the University Affairs Committee of the Green Music Center Board of Advisors.