|Winemaking talk on tap at GMC April 17
Professor Phil Crews will explain the 21st century approach to winemaking at his lecture at 7 p.m. on April 17 in Weill Hall at the Green Music Center on the campus of Sonoma State University.
The presentation, entitled “The Chemistry and Science of Wines and Winemaking,” is free and open to the public. Go to www.tinyurl.com/kbcovqw for tickets. Crews, a professor of Chemistry and Biochemistry at the University of California Santa Cruz, will explain the scientific aspects of winemaking and how consulting companies have helped winemakers create award-winning vintages.
He will also present an overview of some recent advances in sensory evaluation of winemaking technology and explore the left-brain vs. right-brain approaches to creating the complex liquid that is comprised of many organic and inorganic compounds.
“This approach uses databases created with the latest techniques of bio-analytical chemistry. On the other hand, many subscribe to the idea that successful evaluations of wine and winemaking can be achieved by just using the right-side of the brain," says Crews, who is also the owner and winemaker of Pelican Ranch Winery in Capitola, California.
This event is funded by a grant from the GMC Board of Advisors University Affairs Committee.