Understanding Acid Chemistry
The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. This seminar features professor Dr. Ron Runnebaum of UC Davis who will deliver an overview of the essential acids in grapes and wine and how these impact the quality and style of wine.
Dr. Ron Runnebaum works on improving processes for more sustainable use of natural resources, including those important in winemaking. These processes involve development and use of solid materials that can be regenerated and reused and can replace chemicals used and reduce solid waste produced. Dr. Ron Runnebaum’s wine research includes seeking alternatives for removing potassium bitartrate and proteins. Prof. Runnebaum earned his MS in Viticulture and Enology at UC Davis. During that time, he worked in the cellars of J. F. Mugnier in Burgundy, France and of Hanzell Vineyards and Acacia Winery, in Sonoma and Napa, California. Ron pursued his Ph.D. in Chemical Engineering working on the catalytic conversion of biomass to value-added chemicals and fuels. Prof. Runnebaum completed a postdoctoral fellowship at the University of California, Berkeley, in aspects of chemical catalysis.
Scott Dwyer works at Lytle-Barnett.