Internationally-recognized wine chemist Andrew Waterhouse will give a free public talk March 25 at UBC Okanagan about wine oxidation during its aging.
Presenting as part of UBC’s Chemistry Seminar Series, Waterhouse will reveal some of the mysteries surrounding the aging process and discuss how trace components, such as iron and copper, can affect important quality parameters of wine, such as taste and colour.
“Dr. Waterhouse is a very well-known expert in the area of wine science,” said Cedric Saucier, UBCO associate professor of chemistry.
“And there are many parallels to be drawn between the research and lab facilities at his university and what UBC’s goals are in terms of establishing a strong wine studies program here in the Okanagan.”
The free presentation by Waterhouse is at 3 p.m. in the University Centre Ballroom (UNC200).
“This talk will interest wine lovers, wine makers and wine retailers alike,” added Saucier.
“2011 is the International Year of Chemistry, so we wanted to share new technologies and advancements in wine science with local wine enthusiasts and producers.”