Talk followed by a tasting.
Dr. Belinda Kemp, Senior Scientist Oenology, Brock University
It’s all about the bubbles! Sparkling wines come in a wide range of styles due to climate, soil types, grape varieties and production methods. The chemical composition of a sparkling wine and the way it is produced both contribute to the height and stability of sparkling wine foam after it has been pored into a glass. This lecture will reveal the compounds that influence foam stability including; proteins, polysaccharides, phenolic compounds and organic acids, and explore the biochemical interactions that play an important role in sparkling wine foam.
The Faculty Club, University of Toronto, 43 Wilcocks St
5:30 PM – 7:30 PM