31 March 2016
SCI's Cambridge and Great Eastern Group & RSC
Todd-Hamied room, University of Cambridge, UK
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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
University of Cambridge
Dept of Chemistry
Cambridge, United Kingdom
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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An exhibition will take place alongside the conference for companies and related organisations who may wish to exhibit. Please email firstname.lastname@example.org for further information and prices. Spaces are limited and will be allocated on a first-come, first-served basis.