WBV 107 - Wine Chemistry

3 Cr.
Contact Hours Per Week: 2 Lec., 3 Lab

Wine making is an applied science. In this course students will learn both the detailed chemical and biochemical reactions involved in wine, as well as the various treatments and chemical analysis techniques required for successful wine making. This course‚ also introduces the principle chemical and microbiological factors and analyses that influence quality wine production. Developed with specific winemaking stages in mind, the course combines theory with applied analytical methods so that the student can understand how and when to apply specific analyses as part of an integrated program of winery quality control. Microbial control from grape harvest to bottling of wine is explored and emphasis is given to competency in the theory and evaluation of an array of analyses used in quality control.
Usually offered in Fall semester
Pre-Requisites: WBV 101, WBV 104

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WBV 107 - Wine Chemistry