Tom Mansell: Wine & Science Department
Tom sampling habañero-infused vodka on Nantucket
I’m a PhD candidate in Chemical Engineering at Cornell University. When I came to Ithaca, I promised myself that I would take this unique opportunity to learn as much as I could about wine in the heart of the 3rd biggest wine-producing state in the US.
Under the tutelage of some enologists, microbiologists, and viticulturists in the newly created Program in Vitculture and Enology, I’ve learned some of the basics of wine science and winemaking. These scientists have taught me that a little understanding of microbiology, plant biology, and chemistry can go a long way towards decoding the world of wine.
There is so much more to know, though, and I haven’t even scratched the surface. That’s why I invite you, fair reader, to come along with me on an enological journey through the Finger Lakes and beyond.
Richard Pliny: Beer Department
From his first sip of beer, Richard Pliny was captured by the fizzy drink’s allure. Through years of research and experimentation he has sought to understand beer’s secrets, as indeed he still does. Now an amateur brewer and professional scientist, Richard seeks to share his passion for the drink with others.
Currently, Richard is pursuing his PhD in Chemical Engineering. He exploits his university’s resources to further his knowledge of brewing and fermentation whenever he can, drawing heavily on the strong food science program. Like Tom, Richard has found that a basic understanding of biology and chemistry greatly elucidates the beer making process.
In contributing with Tom, Richard will take you on a tour of not only the beers of Upstate New York, but also the fundamentals of fermentation itself. There are many beers to be sampled and much more knowledge to be gained, so come join Richard on his exploration of beer.
