Cédric Saucier, University of British Columbia
Associate Professor
Chemistry
Vancouver, British Columbia
cedric.saucier@ubc.ca
Office:
(250) 807-8645
Expert In
Bio/Research
The Saucier laboratory, which specializes in Enology (The science of wine) and focuses primarily on characterizing polyphenol and tannin profiles. Other compounds that can influence the taste and mouth feel of wine are also studied such as aroma producing compounds, nitrogen compounds, and carbo...
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Bio/Research
The Saucier laboratory, which specializes in Enology (The science of wine) and focuses primarily on characterizing polyphenol and tannin profiles. Other compounds that can influence the taste and mouth feel of wine are also studied such as aroma producing compounds, nitrogen compounds, and carbohydrates. The laboratory is located in the Okanagan Valley, where Father Pandosy, from Marseille, France, planted the first vines in 1859. Today, British Columbia and Ontario have become Canada’s leading producers of fine wines, mainly varietals of Vitis vinifera such as Pinot noir, Merlot, Chardonnay, Sauvignon, and Riesling. Inspired by the development of fine wines in this region, Dr. Cйdric Saucier from Bordeaux, France moved to the Okanagan in 2009 to initiate the development of the first two Enology courses at UBC Okanagan for the 2010-2011 academic year. This milestone has now paved the way for the expansion of the wine program at UBC in the heart of the Okanagan valley.
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