THE CHEMISTRY AND SCIENCE OF WINES &
Professor Phil Crews, Department of Chemistry & Biochemistry, University of California
at Santa Cruz
Thursday, April 17 2014, 7:00pm
Weill Hall at Sonoma State University's Green Music Center
Wine is a complex liquid comprised of many organic and inorganic compounds in a 12.5% alcoholic solution with a pH range of 3-4. Wine quality assessment and winemaking approaches have been explored for hundreds of years. However, a 21st century approach to winemaking can be quite scientific as many aspects of this complex drink appear to be understood. The example, a book, "Wine Science Principles & Applications" by Jackson, is now in its 3rd edition. Several years ago Wired Magazine reported about the Grapes of Math in an comprehensive article that underscored how consulting companies have emerged to help winemakers craft award winning wines. This approach uses databases created with the latest techniques of bioanalytical chemistry. On the other hand many subscribe to the idea that successful evaluations of wine and winemaking can be achieved by just using the right-side of the brain. An overview of some recent advances in sensory evaluation of wine and winemaking technology will be reviewed. The left-brain vs. right brain approaches to wine creation will also be explored using case examples.