A glass of Peay Vineyards wine in hand was the perfect way to prepare for maximum enjoyment of the annual ARCS Frontiers of Science program on January 14, 2021. This year’s topic was “The Science of Wine Aromas and Oxidation.”
Dr. Andrew Waterhouse, Faculty Advisor, Department of Viticulture & Enology, and Chairman, Robert Mondavi Wine and Food Science Institute at UC Davis, moderated the virtually staged event, outlining the complex work and far-reaching influence of these departments. He also discussed with refreshing clarity specific research in the chemistry of wine compounds that affect the taste of the wine and the health of the consumer.
A student panel, former ARCS Scholar Thi Nguyen and Jerry Lin, delved into details of their own work. Nguyen, a PhD candidate in Agricultural and Environmental Chemistry, highlighted his discoveries about acidic effects in wine aging, while Lin, a PhD candidate in Horticulture & Agronomy, focused on genetic factors in grapes that shape aroma, phenology, and plant vigor.
Taking research to practical application and pleasure, Peay Vineyards provided Zoom participants the opportunity to order three wines they selected to illustrate the influence of climate, varietal choices, farming practices, wine making processes, and much more. Offering practical perspectives were Nick Peay, Wine Grower; Vanessa Wong, Winemaker; and Andy Peay, Sales and Marketing.