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The Science of Sparkling Wine – All about the bubbles

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

*RCIS Members: free /
$30/$20 students & seniors (includes 1-year RCIS Membership)