A Taste of the Chemistry of Wine

Date: Wednesday, Oct. 23Time: 5-7 p.m.Place: 2168 Rayburn House Office Building (GOLD room)

Why is wine good for you? A nationally known wine chemist, Ernie Simpson, Ph.D., will analyze the components of the popular beverage and explain the potential health benefits from drinking a moderate amount of wine. The program, "From Vines to Wines Through Chemistry," is one of numerous National Chemistry Week events. It is open to Capitol Hill staff and reporters.

Dr. Simpson, who is director of cooperative education at California State Polytechnic University, Pomona, will examine the role of chemistry from grape growing to wine making. During the event he will test the audience by giving them samples of normal wines and samples in which one or more of the components have been increased. There also will be more traditional wine tasting as part of the program, which is sponsored by the American Chemical Society, the world's largest scientific society, and the American Vintners Association.

In addition to developing industrial chemistry and cooperative education courses and programs, Dr. Simpson has been selected as outstanding advisor in the Cal Poly College of Science and his co-op program has been chosen best in California. His research has centered on compounds in grapes and wine and he has had a California wine guide published.

National Chemistry Week, October 20-26 this year, was created in 1987 by the American Chemical Society. The week is a nationwide community-based program that unites ACS local sections, schools, industries and individuals to emphasize the importance of chemistry to our quality of life.