Dr. Susan Ebeler will be the featured speaker at the 69th Annual Meeting and Steak Barbecue co‐sponsored by the Chemistry Department of University of the Pacific & the San Joaquin Valley Chapter of Sigma Xi, the Research Society on Saturday, April 21 at the Department of Chemistry, University of the Pacific, Stockton, CA.
Abstract: Wines are a complex mixture of volatile and nonvolatile compounds that combine to give unique flavors (aromas, tastes, color, mouth feel). These flavor compounds arise from the grapes, from fermentation processes, and from post‐fermentation storage and aging. A variety of analytical tools are increasingly used to characterize components that contribute to flavor and for authentication purposes. Using these tools, we are obtaining increasing insight into the genetic, viticultural, and winemaking variables that influence grape and wine composition and flavor.
About the Speaker: Dr. Susan E. Ebeler is a Professor in the Department of Viticulture and Enology at the
University of California, Davis. Her research focuses on the development and application of analytical
chemistry techniques to study wine flavor chemistry and the physico‐chemical interactions of flavors with
nonvolatile wine components. Dr. Ebeler teaches classes on ‘Analysis of Grapes and Wines’, ‘Flavor Chemistry
of Foods and Beverages’, and ‘Introduction to Winemaking’. She has been invited to speak about wine flavor
chemistry and health effects at a number of national and international meetings, and has organized and
served as co‐chair for special symposia on wine flavor chemistry at national and international meetings,
including the American Chemical Society and the American Society of Enology and Viticulture.
Registration, Coffee, and Conversation
Inside the Mendocino Avenue Entrance
to the Pacific Sciences Classroom
American Chemical Society Meeting
Announcements and Lecture
CR 170, Lecture Hall,
Annual Steak Barbecue
Lawn & Patio Area of