Take a "tour" of the basic chemistry of wine with biochemist Holly Goodson. Learn how wine is made, why it tastes the way it does, why good wine sometimes goes bad, and how to tell when that happens. Prof. Goodson is happy to answer any questions that take the mystery out of winemaking.
Her talk is preceeded by a tour of the Museum of Biodiversity, 102 Jordan Hall of Science, from 9-11 a.m.
Originally published at science.nd.edu.