AASU’S Byrd to Lecture on Winemaking

Savannah, GA— Winemaking has at its base the same biochemical reaction— the anaerobic fermentation of sugar to create ethyl alcohol and carbon dioxide. But what makes Muscadet different from Muscatel? James Byrd, professor of chemistry at Armstrong Atlantic State University, will give a lecture on "In Vino Chimica" on March 26. The talk will begin at 12:15 P.M. in room 156 of AASU's University Hall. It is free and open to the public.

Characteristics of the grapes and chemical factors in the winemaking process give wines their distinctive characteristics. The speaker will explore the chemistry behind several of the flavor controlling factors, such as aging, brix, corks, terroir, maceration, barrel type, noble rot, and grape variety.

The lecture will be given as part of AASU's Robert Ingram Strozier Faculty Lecture Series. For details, call Michelle Gordon at 912.961.3173 or visit www.nt.armstrong.edu/FLS.htm.