Science on Tap
Monthly Science and Technology Presentations and Discussions
Join the Colorado Springs Science Center for Science on Tap every 2nd Monday of the month at Jack Quinn’s in downtown Colorado Springs. Presenters begin at 6:30 pm with food and drink available beginning at 6:00 pm. A wide variety of fascinating topics are presented by local scientists for informal discussion, and the relaxed atmosphere encourages anyone and everyone to come explore the latest ideas in science and technology. From practical to theoretical, the presentations and group interactions provide a fun and interesting way to gain an understanding of the world around us.
Monday, November 14th, 2016
The Chemistry of Profiling Whiskey and Distilled Spirits: So why does a scotch taste like scotch and a bourbon like bourbon? And do we care what’s in them? The spirits industry accounts for a $40 billion share in the US economy, and this craft industry is growing rapidly, with as many as 700 craft distilleries in the US. While production processes of whiskey are tightly regulated, there is an art to the distillation and barrel aging processes. It is these processes that impart many of the important compounds responsible for the complex flavor that make these distilled spirits unique in taste and aroma. We will present the chemistry behind profiling distilled spirits, including: 1) the chemical tests required by the federal Alcohol and Tobacco Tax and Trade Bureau for beverage export and 2) the aroma profiling of these spirits by gas chromatography mass spectrometry.
Dr. Keith Oppenheim joined the UCCS Department of Chemistry and Biochemistry in fall 2013. In addition to becoming a Certified Distilled Spirits chemist for the Alcohol and Tobacco Tax and Trade Bureau, Dr. Oppenheim teaches general chemistry lecture and laboratories, coordinates the general chemistry laboratory, and teaches physical chemistry laboratories. His research interests focus on the development of spectroscopic methods for determination of alcohol proof.
Dr. Janel Owens joined the UCCS Department of Chemistry and Biochemistry in fall 2009. Like Dr. Oppenheim, Dr. Owens is a TTB Certified Distilled Spirits chemist. She teaches general chemistry lecture and upper division elective courses in chemistry including environmental and forensic chemistry. Her research interests focus on the use of mass spectrometry for the analysis of trace compounds in environmental samples, food samples, and forensic samples
Science on Tap is a free event and reservations are not required; however, you’ll need to pay for any drinks and food. Jack Quinn’s is located downtown at 21 S. Tejon Street, Colorado Springs, CO, 80903.
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