Dr. Simpson's talk included an overview of wine and wine making. 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 were presented. The audience performed a "component analysis". A reference wine sample with known levels of components such as acid, sugar, alcohol, etc. and "unknown" samples in which one or more components were increased by a known increment. During a "varietal analysis" a representative number of white and red wines were compared.

Dr. Simpson's presentation started at 6:00 PM. The menu included soup, salad, choice of Grilled Marinated Chicken or Crab Cakes, and desert. Members and Guests: $30.00 Graduate and Undergraduate Student Members: $15.00 (Note: The Central PA Section substantially subsidized this event.)

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