Improving with age? A multisensory lecture on wine chemistry

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• Alissa Aron, Department of History and Philosophy of Science, Cambridge
• Thursday 31 March 2016, 19:00-21:00
• Todd-Hamied Room, Department of Chemistry, Lensfield Road, Cambridge.

If you have a question about this talk, please contact John O'Toole.

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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.

Tickets now sold out – sorry :(

For more information, please contact John O’Toole, Tel. 01223 894174, john.otoole9@btopenworld.com

This talk is part of the SCI Cambridge Science Talks series.

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