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In this lecture you will learn about the stages of wine production, the biochemistry of wine fermentation by yeast and the different classes of compounds present in wine.
For ages 21 and older.
Wine has played, and continues to play a significant role in religious, cultural, and social traditions dating back to 6000 BC. Every bottle of wine is approximately 97 percent water and ethanol. With over 9000 quantifiable compounds, the other 3 percent of wine contributes to its unique profile. Modern chemistry has allowed us to unlock the complexity of its taste, smell and look through the understanding of the different classes of compounds found in wine, the chemical processes that lead to their formation and the taste profiles they contribute to.
In this lecture, you will learn about the stages of wine production, the biochemistry of wine fermentation by yeast and the different classes of compounds present in wine. You will also learn how and when these classes of compounds are manipulated during the wine process to alter the flavor profile and sensory experience of the consumer.
Dr. André K. Isaacs is a professor of chemistry, specializing in the researching of organic and synthetic chemistry, at the College of the Holy Cross. Isaacs uses TikTok, Twitter and posts dancing and choreography to teach viral chemistry lessons as science outreach and advocacy.
Thank you to our summer reading sponsors: UniBank, Mattina Proctor Foundation, Cornerstone Bank, Country Bank, Price Chopper Golub Fund, bank Hometown, Bob’s Discount Furniture, Walmart, the Worcester Public Library Foundation, and the Friends of the Worcester Public Library.
