Chemistry of Wine Science Caf 1112 This was our sixth Science Caf.

We had several objectives: the first was to engage our NESACS members in the SE MA portion of our territory and the second was to engage the public in interesting scientific topics. We selected the Chemistry of Wine as the topic as a result of comments received following the successful Chemistry of Beer Science Caf in October 2011. Not only did we have NESACS members from SE MA but we had several NESACS members from NH. The local public outreach was helped by articles in the Cape Cod Times http://www.capecodonline.com/apps/pbcs.dll/ article?AID=/20121101/NEWS/211010326, the Barnstable Patriot and the Barnstable Enterprise. We had 80 people (2 seatings) at the Centerville Historic Museum below but we had to close the registration because of space limitations.

Cape Cod Package Store. To start, she handed out an apple wedge, a lemon slice and a dash of salt. Then, she invited participants to take a bite of their little treat, followed by a sip of wine. Sweet makes wine stronger. Lick the lemon and take a sip. It's milder. Sour makes wine milder. Lastly have a little salt and the wine becomes much smoother. Salt is an amazing bitterness suppressor.

Jack Driscoll co-organizer & PR chair of NESACS- Opening the Science Caf (photo Mort Hoffman)

Food Expert, Shirley Corrigher (L) and wine expert, Diane Slater (photo Mort Hoffman)

Shirley Corrigher, a food science expert, flew in from Atlanta to lecture on wine pairing. She was joined by wine expert Diane Slater from the

Cape Cod Science Caf http://www.nesacs.org

(l-r) Tom Gilbert (Northeastern University), ACS BOD, Director District I; Jennifer Maclachlan (PID Analyzers), co-organizer of the Caf; Ruth Tanner (University of Massachusetts Lowell), NESACS Chair; Shirley Corriher, presenter at the Caf; Diane Slater, presenter at the Caf; Anna Singer, NESACS Administrative secretary; Jack Driscoll (PID Analyzers), coorganizer of the Caf.(photo Mort Hoffman)

We had a number of questions about wine making and wines from different parts of the world. Many people were asking when the next Science Caf was and what the topic would be. One of our NESACS members, Stan Hutchins, makes beer and wine at home. This was his first NESACE meeting. He will be a speaker on home brewing at the Science Caf NH in March 2013 http://sciencecafenh.org/index.php/2013/0 1/science-of-beer-and-brewing/. This was a very successful science caf since we met some new NESACS members and many members of the public audience (75% of the attendees) have a new appreciation o for science.

Cape Cod Science Caf http://www.nesacs.org