Wine Chemistry

An in-depth interview with UC Davis Professor of Enology Dr. Andrew Waterhouse on the chemistry of wine.

Dr. Waterhouse's book Understanding Wine Chemistry is recommended for those who want to explore this topic in more depth.

If you want to download the podcast file directly you can subscribe on iTunes or visit www.guildpodcast.com

Or you can listen to an MP3 Version here.

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  • As a Chemist turned Wine Enthusiast, I compleltely appreciates this Podcast, especially the last few minutes when Dr Waterhouse discusses the wine world’s use of chemistry language! Sommeliers and folks in the wine biz use chemistry terms in ways that drive me a little insane. Take the word, aromatic.  To a chemist, the word has a completely different meaning than in the wine world. During my first official wine course, I couldn’t fathom what my instructor meant by certain grapes are more aromatic than others... I kept thinking Riesling and Torrontes had more ring-type structures such as benzene. After awhile I’ve grown to accept the wine world’s alternate use of “our” chemistry vernacular. 

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