YCC 1 |
| The talk will include an overview of wine and wine making and more detailed descriptions of the chemical composition of grapes and wine, laboratory methods for analysis of grapes and wines, sensory and organoleptic methods used for wine, the role of tannin and other phenolic compounds in wine, and some potential health aspects of wine. Dr. Simpson is a faculty member of the Chemistry Department at California State Polytechnic University, Pomona. He is an active member of the American Society for Enology and Viticulture and has served on the editorial review board committee for the society's journal. |
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Chemistry of Wine
1:30 PM-4:30 PM, Sunday, 10 September 2006 San Francisco Marriott -- Pacific Room I, Oral
Younger Chemists Committee |