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Science Cafe Explores Missouri Wine and Science: From Phylloxera To Resveratrol

Wendy L. Applequist, Ph.D., associate curator at the Missouri Botanical Garden’s William L. Brown Center will present information on grapes used to make Missouri wine and their unique historical background. The presentation, “Missouri Wine and Science:  From Phylloxera to Resveratrol,” will take place on Thursday, Feb. 16 from 7 to 9 p.m. at Herbie’s Restaurant, 405 N. Euclid Ave. The event is free of charge.

 

Even though the traditional European wine grape Vitis vinifera does not thrive in Missouri, the state is a historical and current center of American winemaking. This presentation will focus on the grapes used to make Missouri wines; from their complex and sometimes mysterious hybrid origins to their health benefits and their relevance to the nineteenth-century phylloxera outbreak that almost destroyed the European wine industry. While American grapevines were responsible for the introduction of the insect to European vineyards, they also provided their salvation, and pioneering Missouri scientists helped to save French wine for the world. Soon, vineyards worldwide will face a new challenge as climate change alters how and where grapes can be grown; and Missouri will again have a role to play.

 

Science Café features local experts providing honest dialogue about scientific issues of interest on the third Thursday of the month. Programs begin promptly at 7 p.m. and seating is limited. Beverages and food are available for purchase before and after the speaker’s presentation. Herbie’s Restaurant is located at 405 North Euclid Ave. in St. Louis.

 

For more information about Science Café, call (314) 289-4424 or please visit  online at http://www.slsc.org/AdultProgramming/ScienceCafe.aspx.

Science Cafe is presented by the Saint Louis Science Center and the Missouri Botanical Garden.

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