Alissa Aron will lead a combined talk and wine tasting to explore the organoleptic alterations that occur as a wine ages. We will taste red and white wines from a series of vintages while learning about the chemistry of wine aging on wine characteristics, including colour, aroma, flavour, and mouthfeel. An aspect of wine aging and oxidation will be discussed with each wine served. Alissa will outline the accepted science in wine chemistry as well as explore innovative approaches such as "oenomics", a metabolomics-based approach employing Fourier Transform Ion Cyclotron Resonance Mass Spectrometry.
Alissa has a MSc in Viticulture, Oenology, and Wine marketing from the Ecole Sup茅rieure d'Agriculture in Angers, France, a BA in Chemistry from Haverford College, Haverford, PA, USA. She is now working towards an MPhil in History and Philosophy of Science at Cambridge.
Tickets must be reserved in advance at a cost of 拢10 each - numbers are very limited so prebooking is essential - contact John O'Toole by email
Alissa has a MSc in Viticulture, Oenology, and Wine marketing from the Ecole Sup茅rieure d'Agriculture in Angers, France, a BA in Chemistry from Haverford College, Haverford, PA, USA. She is now working towards an MPhil in History and Philosophy of Science at Cambridge.
Tickets must be reserved in advance at a cost of 拢10 each - numbers are very limited so prebooking is essential - contact John O'Toole by email
