Chemistry of Wine: Dr. J. Ernest Simpson

Dr. J. Ernest Simpson
Professor Emeritus
Chemistry Department, California State Polytechnic University, Pomona, CA

Date: Thursday, March 12, 2020

Time: 6:00 PM Check-in and seating
7:00 PM Talk and serving wine begins
7:15 PM Break for light supper
7:45 – 8:30 PM Talk and serving continues

Place: Elijah’s Restaurant
7061 Clairemont Mesa Blvd., San Diego Map

Price: $25.00 per person
No one under the age of 21 will be admitted. Attendance limited to first 75 registrants.

RSVP: By Monday, March 9, 2020

About the Speaker:
Dr. Simpson joined the Chemistry Department at California State Polytechnic University, Pomona, in 1968 after completing his B.S., M.S., and Ph.D. (organic chemistry) at the University of New Mexico and spending one year as a visiting chemistry professor at Pomona College. In 1973-74 he was on leave as visiting research associate in the Department of Enology and Viticulture at UC/Davis. He is an active member of the American Society for Enology and Viticulture and has served on the editorial review board for the Society’s journal. He has published a California wine guide. He is a member of the Society of Wine Educators and the American Wine Society. At Cal Poly he developed industrial chemistry and cooperative education courses/programs. He was the Director of Cooperative Education for Cal Poly (1980-2001). His research interests are in the areas of polycyclic aromatic hydrocarbons, carbon-13-labeled compounds, and phenolic compounds, especially in grapes and wine. At Cal Poly he has been selected for exceptional merit service awards including the 2013 Provost’s Award. In 1996 he was selected as the outstanding advisor in the College of Science, and his co-op program was chosen as the best in California. He is a member of ACS (San Gorgonio past chair and current councilor), California Association of Chemistry Teachers (program chairman and southern section president, 1985-87), and California Cooperative Education Association (president 1996-97). He was selected as an ACS Fellow in 2012, and serves on the ACS National Local Section Activities Committee.

About the Lecture:
The talk will include an overview of wine and wine making and more detailed descriptions of the chemical composition of grapes and wine, laboratory methods for analysis of grapes and wines, sensory and organoleptic methods used for wine, the role of tannin and other phenolic compounds in wine, and some potential health aspects of wine. The talk will be combined with a “component and varietal analysis”. During the component analysis, the audience will be given a reference wine sample with known levels of components such as acid, sugar, alcohol, etc., and then “unknown” samples in which one or more components have been increased by a known increment. During a varietal analysis a representative number of white and red wines will be compared.