27 October 2015
SCI's London Group in partnership with UCL's Chemical and Physical Society
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Have you every been drinking wine that you love and others hate? Why might you prefer Prosecco to Champagne? How come that expensive Claret tastes to you like cheap Rioja?
In this lecture we will learn why people have different wine experiences, and we will delve into the areas of sensory science and human physiology. Learn all about genotypes, hypertasters, ageusia, specific anosmia and lingual activity to find out why your sensory system might be as unique as your fingerprint.
The lecture will be preceded by tea/coffee in the Nyholm room and followed by a Mixer in the Nyholm Room.
Department of Chemistry
University College London
20 Gordon Street
London, WC1H 0AJ
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Tel: +44 (0) 20 7598 1594
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Tony Milanowski is the course leader for the honours degree in viticulture (grape-growing) and oenology (winemaking) at Plumpton College, which is home to the UK wine research centre. Born and trained in Australia, Tony has worked in wineries big and small, and made all styles of wine from those supermarket wines enjoyed by many people to premium wines found on the wine list of many of the world's great restaurants. Having made wine in Australia and Italy for over 10 years, Tony is now based in Sussex. At Plumpton College he lectures in Winemaking and its related sciences, to students who dream of becoming the next generation of winemakers. Tony has a passion for Coonawarra Cabernet, Italian Grillo and English Sparkling wine and loves to teach about fermentation and what makes those wine so special.