Greg interviewed by Merrill Piepkorn about the Science Café on wine

Dr. Gregory Cook, Professor and Chair of the NDSU Department of Chemistry and Biochemistry will present the next Science Café on Tuesday, December 13 from 7:00-8:30 pm in the Hotel Donaldson Stoker’s Lounge. The topic will be: Message in a Bottle: Deconstructing Wine from a Chemist’s Perspective.

Dr. Cook was interviewed by Merrill Piepkorn onPrairie Public Radio’s Hear it Now program. 

Our Next Science Café:

Tuesday, December 13, 2011 at 7:00 p.m.

Message in a Bottle: Deconstructing Wine from a Chemist’s Perspective

Gregory Cook
Department of Chemistry and Biochemistry, North Dakota State University


In Vino Veritas, in Latin translates as, “In Wine [there is] truth.” The consumption of wine in the US has been rising steadily for at least the last 15 years. This has been partly spurred by recent press touting the health benefits of wine. From heart disease to cancer to Alzheimer’s, wine seems to be a magic elixir to cure all. But what is wine and is it as healthy as we are told? How is wine produced? What are these antioxidants? How do you tell if a wine is corked? Where does that vanilla flavor in my wine come from? How can wine prevent cancer? These are some of the many questions to be explored as we take a journey from grape to bottle from a taster’s and a chemist’s perspective.