Left Brain, Right Brain: 21st Century Science and Chemistry of Wine and Winemaking on Tap, April 17

lobowinemaker.pngWinemaking is a passion for many that has been studied and perfected for hundreds of years. Professor Phil Crews will explain the 21st century approach to the process during his lecture at 7 p.m. on April 17 in Weill Hall at the Green Music Center.

The presentation entitled The Chemistry and Science of Wines and Wine Making is free and open to the public. Tickets are required by visiting http://tinyurl.com/kbcovqw.

Crews, a professor of Chemistry and Biochemistry at the University of California Santa Cruz, will explain the scientific aspects of winemaking and how consulting companies have helped winemakers create award-winning vintages.

He will also present an overview of some recent advances in sensory evaluation of winemaking technology and explore the left-brain vs. right brain approaches to creating the complex liquid which is comprised of many organic and inorganic compounds.

"This approach uses databases created with the latest techniques of bio-analytical 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," says Crews who is also the owner and winemaker of Pelican Ranch Winery in Capitola, California.

This event is funded by a grant from the Green Music Center Board of Advisors University
Affairs Committee.

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