31 March 2016

Improving with age? A multisensory lecture on wine chemistry

Organised by:

SCI's Cambridge and Great Eastern Group & RSC

Todd-Hamied room, University of Cambridge, UK

Registration Closed

This event is no longer available for registration.


Alissa Aron will lead a combined talk and wine tasting to explore the organoleptic alterations that occur as a wine ages. We will taste red and white wines from a series of vintages while learning about the chemistry of wine aging on wine characteristics, including colour, aroma, flavour, and mouthfeel. An aspect of wine aging and oxidation will be discussed with each wine served. Alissa will outline the accepted science in wine chemistry as well as explore innovative approaches such as 'oenomics', a metabolomics-based approach employing Fourier Transform Ion Cyclotron Resonance Mass Spectrometry.

Alissa has a MSc in Viticulture, Oenology, and Wine marketing from the Ecole Supérieure d'Agriculture in Angers, France, a BA in Chemistry from Haverford College, Haverford, PA, USA. She is now working towards an MPhil in History and Philosophy of Science at Cambridge.

This talk is part of the SCI Cambridge Science Talks series

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Venue and Contact

Cambridge University

Todd-Hamied room 
University of Cambridge
Dept of Chemistry
Cambridge, United Kingdom

John O’Toole,

+44 (0)20 7598 1561

Email: john.otoole9@btopenworld.com


Tickets must be reserved in advance at a cost of £10 each - numbers are very limited so prebooking is essential - contact John O'Toole by email

Event is now fully booked.

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CPD Info

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Accredited cpd Centre - The CPD Standards Office - CPD Provider 41057 - www.cpdstandards.com

Additional Info
Exhibition and Sponsorship

An exhibition will take place alongside the conference for companies and related organisations who may wish to exhibit. Please email conferences@soci.org for further information and prices. Spaces are limited and will be allocated on a first-come, first-served basis.