He loved collecting coins, cheering for the Jets, Mets, and Boston hockey, and selling wine at various local farmers’ markets and fairs.”—Family of George W. Ruger Jr. Most recent title: Outside instrument sales specialist, PID Analyzers Education: BA, biology, Boston University Survivors: Wife, Kelly Herrell To recognize your late loved one or colleague, submit obituary information at cenm.ag/obits.
by Linda Wang | April 24, 2021
Philippe Darriet, a professor of oenology at the Institute of Vine and Wine Science at the University of Bordeaux, led the analysis of the space-aged wine; he examined the volatile aromatic compounds that account for color, smell, and taste. Darriet says that so far, researchers have noticed a difference in color between the space and terrestrial wines. The wine experts observed the color of the space wine to be slightly brighter, with orange notes. These observations were confirmed by his lab’s analysis, which his team suspects may be due to limonene. Jane Anson, an accredited wine teacher at the Bordeaux Wine School and one of the panelists, says she observed differences in color, smell, and taste of the wines. She says the space wine displayed more floral characteristics and softer tannins, as opposed to more “robust” and “muscular” tones in the wine aged on Earth. Most notably, the wine that had aged on the ISS “was maybe 1, 2, or even 3 years ahead of the one that remained on Earth,” Anson said during a press conference.
by Melissa Gilden | April 18, 2021
Lohr Vineyards & Wines. David was instrumental in the winery’s development in the new field of sustainability, along with many other projects. He retired from J. Lohr in 2016.”—Neila Mezynski, wife Most recent title: Vice president of production, J. Lohr Vineyards & Wines Education: BS, chemistry, Western Michigan University, 1971; BS, fermentation sciences, University of California, Davis, 1977 Survivors: Wife, Neila; daughter, Sacha To recognize your late loved one or colleague, submit obituary information at cenm.ag/obits.
by Linda Wang | April 09, 2021
The other professor responded by saying that we should order more wine because the ladies need to loosen up,” Dicke says. The other professor was not from the University of Minnesota, Dicke says, though she declined to give C&EN his name. In the beginning, Dicke brushed off the sexual comments and others that made her feel bad about her lab work.
by Andrea Widener, Linda Wang | March 15, 2021
Another mission objective is for Bordeaux, France–based wine experts to evaluate the wine aged 1 year in space. Without gravity, there’s no convection, which is important in aging wine in barrels here on Earth. Convection—the effect caused by a warmer gas or liquid rising to the top, while a cooler one sinks down to the bottom—requires a gravitational field. The bottles of bordeaux that were aboard the ISS will give the wine scientists, or winentists, as the Newscripts gang calls them, more information on the effect of convection on wine aging. Previous experiments carried out aboard the ISS have shown that many chemical reactions move more slowly up there than they do down here, most notably in the case of the molecular binding of polyphenols, compounds commonly found in red wine.
by Melissa Gilden | February 07, 2021
Stainless-steel wine tumbler This laser-engraved cup is available in a range of colors and comes with a lid and a metal straw, for $13.99 each at the ChemicallySpeaking shop at Etsy. Nuclear magnetic resonance pin Show your love of analytical instrumentation with this two-piece pin, for $15 from d-Orbital Games.
by Bethany Halford | November 15, 2020
/careers/diversity/BlackinChem-breaks-down-barriers/98/i33 20200825 Campaign amplifies the voices of Black chemists and shows they are not alone 98 33 /magazine/98/09833.html #BlackinChem breaks down barriers Diversity, Black chemists, #BlackinChem, inclusion, equity, Twitter empl Marisa Sloan, special to C&EN careers diversity #BlackinChem week included virtual networking events, such as this Wine Down social attended by around 70 people. Courtesy of Devin Swiner Screengrab of a #BlackinChem Wine Down event. Black chemists diversity inclusion #BlackinChem breaks down barriers Chemical & Engineering News #BlackinChem breaks down barriers #BlackinChem breaks down barriers
by Marisa Sloan, special to C&EN | August 25, 2020
“Human tasters remain highly relevant,” he says.The technology could be adapted to testing honey or wine, Masson says. But that favorite otherworld job for the Newscripts gang—wine tasting—also appears to be safe. Masson suggests here that the gold tongue’s best uses could be in identifying grape ripeness or detecting the level of tannins, a source of wine’s bitterness.
by Alex Scott | June 11, 2020
“You can compare it to drinking a wine. It coats the mouth and releases the botanicals gently.” Hartings explains that the difference in flavor and mouthfeel has more to do with the yeast than the whey feedstock. “Being chemists, we think of vodka as 60% water and 40% ethanol.” But different yeasts produce different secondary metabolites, and those can change the spirit’s character even at trace concentrations, he says.
by Craig A. Bettenhausen | May 16, 2020
But one personal project of Liu’s involves cataloging the natural fluorescence of products such as oils, honeys, and wines as a novel way to fight food fraud. By plotting the characteristic fluorescence of each product across a range of wavelengths, Liu and his students have built a small library of these fluorescence fingerprints.
by XiaoZhi Lim, special to C&EN | May 02, 2020