91AV

Introduction

Luke Webster will describe how the flavour and aroma volatiles of wine are created. In other words, how we get from grape juice, which has a comparatively small range of compounds we can smell, to the rich and complex fragrances in the finished product. His talk will be illustrated and exemplified with several interesting wines. There will be light food to accompany the wines. All wines to be supplied by Cambridge Wine Merchants. Attendees will gain a scientific perspective on the world of wine, illustrated with some choice examples

Sponsorship & supporting organisations

RSC Mid-Anglia and SCI Cambridge & Great Eastern Sections

Venue

University of Cambridge

Todd-Hamied Room, University of Cambridge, Lensfield Road, Cambridge, CB2 1EW, United Kingdom

Useful links

Organised by

Event is in collaboration with the Cambridge Science Festival 2011

Contact information

Mr John O'Toole
51 Finchams Close, Linton, Cambridge, CB21 4ND, United Kingdom
01223 894174
Contact us by email

---