The human nose knows good wine.
Enjoying wine means taking in its sensory qualities, including aroma, which can change slowly – perhaps favorably – over months or years of storage. Researchers for decades have identified key flavor compounds that contribute positively or negatively to aged wine.
Find your inner sommelier as the American Chemical Society hosts Gavin Sacks, Cornell associate professor of enology, and Cornell doctoral candidate Beth Burzynski in a free, live webinar, “Ready to Drink Yet? The Chemistry of How Wine Flavor Changes During Aging,” Thursday, May 24 at 2 p.m. Professional and budding chemists can register here.
Gain insight into how wine chemists use a matrix to predict desirable sensory qualities during the aging process. Sacks teaches undergraduate and graduate courses on wine analysis and wine flavor chemistry, and has published a college textbook, “Understanding Wine Chemistry” (2016) with colleagues at the University of California, Davis and the University of Adelaide, Australia.
- Blaine Friedlander