| Title: | Chemistry of Wine |
|---|---|
| Course Section Number: | DV1-277-01 |
| Department: | Division I |
| Description: | This course will explore the chemistry and technology of modern wine making. Primary literature and a wine chemistry text (Understanding Wine Chemistry, Waterhouse et al.) will form the core material for the course, with representative wine parings chosen to accompany each topic. The course will combine elements of organic chemistry, biochemistry, and analytical chemistry together with a basic study of geography, history, culture, and tasting protocols necessary in any form of wine education. In more detail, the course will explore i) how the chemical components of grapes and wine (sugars, alcohol, phenols, esters, among many others) are influenced by terroir, climate, fermentation, etc. ii) the structure/ properties of these compounds and how they are measured and quantified, and iii) how these compounds impact the taste, aroma, mouthfeel, longevity, and value of wine. Each example wine would be tasted in the context of identifying these specific chemical characteristics, also (briefly) discussing the geographic and cultural origins of each particular example. |
| Credits: | 1.00 |
| Start Date: | August 25, 2021 |
| End Date: | December 18, 2021 |
| Meeting Information: |
W 03:10PM
- 04:00PM
(HAY 321)
IMM
F 02:10PM
- 03:50PM
(HAY 321)
IMM
|
| Faculty: | Schmitt, Paul |
Course Status
| Section Name/Title | Status | Dept. | Capacity |
Enrolled/ Available/ Waitlist |
|---|