Great minds, great wine

Why do some wines taste like rotten eggs, and others like passionfruit?

Wine scientist Rebecca Deed will speak at Raising the Bar on 27 August.

Chemical scientist Rebecca Deed will share her knowledge of the underlying structures of wine aroma during the University of Auckland’s Raising the Bar event.

She is one of 20 academics selected to give free public talks at 10 Auckland central bars for one night only, Tuesday 27 August.

Rebecca is an emerging expert on the science of wine. She studies the sulfur compounds that make up the unique taste characteristics of wine varietals.

“Sulfur compounds can completely change the flavour of a wine. Even a nanogram amount, the equivalent to one drop in a swimming pool, can alter a wine’s aroma and taste,” Rebecca says.

Her talk will explore the wine making process and explain how sulfur compounds, which make up around 10 percent of wine aroma compounds, can be the difference between a sip of indulgence or an instant regret.

Rebecca is a member of the School of Chemical and Biological Sciences and a lecturer in wine science at the University of Auckland.

Her talk, titled ‘From rotten eggs to passionfruit – the pungent world of wine sulfer compounds’ takes place at 6.30pm at Carmen Jones on Karangahape Road. Also speaking at this location at 8pm is Pat Bullen on ‘Millennials and Gen Z: Who really needs fixing – us or them?’.

For more on topics, speakers, bios and venues, and to register, visit Raising the Bar 2019.

Media contact:

Danelle Clayton | Media Adviser
Mob: 027 537 2580