The Science of Wine

The Science of Wine

Monday, December 11, 2006

The New York Academy of Sciences


This is the second event in the Academy's five-part Science of Food Series. James Kennedy's research targets understanding what creates great texture in red wine.

Speaker: James Kennedy, Oregon State University

James Kennedy, PhD, is one of the world's premier tannin chemists. Tannins, a class of compounds that react readily with proteins and other molecules, are one important factor in creating texture for wine. His research is important to winemakers who want to maximize texture, but who lack techniques and the understanding to accomplish this reliably and effectively.

A wine tasting will follow Dr. Kennedy's presentation.