Princeton ACS Section Celebrates its 90th Anniversary! Wednesday, December 20, 2017 our guest speakers will be
James P. De Noble, M.S., New Jersey Department of Environmental Protection
Dennis Kujawski, B.S., Flavor Chemist, retired (most recently with IFF)
“The Professional Evaluation of Wine, a Chemist’s Perspective”
Frick Chemistry Laboratory Atrium, Princeton University, Mixer 5:30 pm; Lecture 6:15 pm; Dinner 7:30 pm
An understanding of the chemistry responsible for the development of wine flavor and aroma contributes to the appreciation of wine. An introductory presentation by Dennis Kujawski will facilitate an understanding of the basis of various flavors and bouquets in wines and will help provide us with a common vocabulary for wine descriptors used in wine evaluation.
With this information as background, techniques of wine evaluation will be shown. Using the 20-point wine evaluation scale developed at the University of California at Davis, Jim DeNoble will demonstrate how a wine is objectively evaluated, just as the professionals do in the wine trade and for wine publications. The purpose and types of tastings, and an explanation of the Davis scale attributes will be discussed. All of the evaluation attributes have a point of tangency with chemistry and as we go through each characteristic and address the relevant chemistry. The process will be illustrated by successively evaluating an eclectic selection of four stylistically different wines.
Jim De Noble received a B.S. in chemistry from St. Peter’s College in 1969, and then completed a year of graduate study in organic chemistry at Iowa State University. He received a M.S. in Environmental Science from Rutgers University in 2000. He has been employed with the New Jersey Department of Environmental Protection in the Site Remediation Program for the past 29 years. He currently works in the Bureau of Inspection and Review and is a member of the State Mercury Workgroup. Prior to joining the NJDEP he worked at Hoffman-La Roche Inc. first as a Medicinal Chemist then as a Medical Information Scientist.
Jim has been interested in wine for many years. He is a graduate (with honors) of the Sommelier Institute of New Jersey and has completed advanced education in Italian and Burgundy wines at the Institute. He is a member of the Society of Wine Educators and former Chapter Director with Les Amis du Vin. He also worked as a wine consultant in a wine shop from 1982 to 1987. Jim was 2013 PACS Chair.
Dennis Kujawski is a retired flavor chemist with years of experience in the world of flavor creation. Using a combination of art and science, he has created or enhanced foods and beverages with juices, essential oils, aroma chemicals (both natural and artificial), and botanical extracts. He has mentored a number of flavorist trainees who have become successful flavorists in their own right today.
The meeting will be held in Frick Laboratory Atrium, CaFe area. The mixer will begin at 5:30 pm and presentation at 6:15, followed by the dinner. Frick Laboratory is located at the east end of the pedestrian bridge on Washington Rd, adjacent to the Weaver Track and Field Stadium. Parking is available in Lot 21, corner of Faculty Road and Fitzrandolph Road or other lots along Ivy Lane (see www.princeton.edu/main/visiting/ for other parking options).
Reservations are required for the seminar as well as the dinner (attendees must be at least 21 for wine tasting). Cost for seminar only is $5 and the seminar plus dinner is $25 for professionals and $10 for students. Contact Louise Lawter at firstname.lastname@example.org or 215-428-1475 by December 15 to make reservations. Reservations must be canceled no later than December 19 to avoid being billed for the dinner.