—Ducks in the vineyard and cats in the infrastructure “ ” Ducks on duty One of the many things wine aficionados look for is a sense of place in what they’re drinking: terroir, in the sommelier’s parlance. It sets two Rieslings from different vineyards apart and arises from all the specifics of how the grapes are grown. The terroir at South Africa’s Vergenoegd Löw the Wine Estate is full of ducks. Since 1984, the vinters have kept a flock of hundreds of Indian Runner ducks, which paddle through the fields scarfing down snails. The ducks eat insects, too, but snails are the real bugaboo, because the slimy gastropods can do a lot of damage to grapevines and contaminate the grapes at harvest.
by Craig Bettenhausen | March 04, 2023
After retirement, John moved to California where he enjoyed life in the Sonoma wine world.”—Alison Hannah, daughter Most recent title: Senior investigator, Merck & Co. Education: BSc, chemistry, University of Glasgow, 1953; PhD, chemistry, Imperial College London, 1956 Survivors: Son, Robert; daughter, Alison; five grandchildren To recognize your late loved one or colleague, submit obituary information at cenm.ag/obits.
by Nina Notman, special to C&EN | February 24, 2023
His outside interests included travel, tennis, golf, gardening, fishing, and fine wines. On the tennis court, Syntex consultant Gilbert Stork joked that he would only play if Joe played left-handed.”—Robin Clark, colleague Most recent title: Resident consultant, Roche Bioscience Education: BSc, chemistry, University of Saskatchewan, 1958; MSc, chemistry, University of Saskatchewan, 1959; PhD, chemistry, University of Ottawa, 1962 Survivors: Wife, Judy; daughters, Karen and Diana; son, Paul; eight grandchildren To recognize your late loved one or colleague, submit obituary information at cenm.ag/obits.
by Alexandra A. Taylor | January 20, 2023
Outside of work, Roger was a steadfast family man who also loved to sing, taste wine, and study languages—including French and Mandarin. He is greatly missed.”—Sharon West, daughter Most recent title: Research and Development Engineer, Exxon Chemical Education: BS, chemical engineering, Cornell University, 1961; PhD, chemical engineering, Cornell University, 1965 Survivors: Wife, Mary Lou; children, David and Sharon; four grandchildren To recognize your late loved one or colleague, submit obituary information at cenm.ag/obits.
by Alexandra A. Taylor | January 20, 2023
Peter was also known for his incredible generosity and love of a good party, as evidenced by treating generations of family and friends to wonderful vacations and countless meals where laughter reigned and wine flowed. Peter was a true Renaissance man who will be sorely missed by all who knew and loved him.”
by Alexandra A. Taylor | October 29, 2022
Chassouant and her fellow artifact researchers looked at three amphorae—large clay jars used in ancient Greek and Roman times for transporting products like olive oil or wine—found in the sea near San Felice Circeo, Italy, a harbor town about 90 km southeast of Rome. They analyzed scrapings from inside the jars by gas chromatography and mass spectrometry, which showed traces of organic acids commonly found in fermented grapes, confirming that the jars had been used for wine. Chemical markers also showed that one jar had contained red wine and the other two held white wine. Even juicier insights were revealed by looking at pollen particles and other microscopic traces of plant matter extracted from the pine resin used to seal the jars. The scientists were able to figure out that the grapes had been a local species.
by Brianna Barbu | August 14, 2022
Is this classic wine a fake? Has this honey been diluted with syrup? Could I be eating “meat glue”? Increasingly, the answer to such questions is yes, according to analytical chemists working in food analysis. Global population growth puts more strain on food production and provides greater incentive for fraudulent activity such as replacing food ingredients with cheaper alternatives, according to Markus Fischer, a chemistry professor and director of the Institute of Food Chemistry at the University of Hamburg.
by Alex Scott | July 24, 2022
“I almost forgot what it was like to talk with people with a cup of coffee or a glass of wine and discuss scientific topics,” he says. That sort of networking is critical to scientists, particularly early in their career, Chiappisi says. “I feel sorry for the missed opportunities of the students I am supervising.
by Bethany Halford | June 17, 2022
—Career Ladder: Benjamin Eyer “How this chemist used his scientific skills to grow a career in the wine industry” 1990s–early 2000s Planting the vines When Benjamin Eyer was growing up in Pennsylvania, his grandfather made wine in the basement from a few grapevines in the backyard, he says. “There was always wine floating around,” he recalls.
by Laura Howes | June 12, 2022
—Bioengineer Charles Denby is working to make beer and wine more sustainable “His start-up Berkeley Yeast is genetically modifying yeast to produce flavor compounds for craft brewers and winemakers” When Charles Denby looks at a pint of beer, he sees a product of one of the oldest biotechnologies in the world.
by Prachi Patel, special to C&EN | May 15, 2022