Chemical Characterization of California Chardonnay Grapes for Estimation of Quality and Internship Opportunities
From Jeff Layne on September 8th, 2016
Chemist, E & J Gallo Wineries
Brian Menconi & Genessee Carini
CSU, Chico Chemistry Graduates,
E & J Gallo Wineries, Healdsburg, CA
A lot of chemistry goes into winemaking. In fact, every year Dr. Michael Cleary of Gallo Wineries meets with CSU, Chico chemistry students to talk about the science of winemaking. He also lets them know that there are careers in the wine industry that make use of their scientific knowledge. Dr. Cleary explains that winery scientists are involved in experimental research, maturity monitoring, and harvest benchmarking. Metrics used to determine quality include taste, aroma, mouthfeel, and phenolics (the depths of light to which grapes have been exposed). The chemistry of these attributes reveal regional trends and assist with decisions such as what dates to harvest.
Brian Menconi and Genessee Carini are both CSU, Chico chemistry grads employed by Gallo. They present an overview of internship opportunities at 12 Gallo wineries in California and Washington State. Depending on the winery, interns engage in multiple aspects of the wine business – lab analysis, tasting, cellar work management, inventory control, and more.
Recorded: February 19, 2016