Class Detail

A glimpse of the science and technology of wines through critical analysis. Students gain an appreciation of the scientific method and are be exposed to data from chemistry, biology, viticulture, and enology. This analysis is extended to examine commonly accepted practices used by scientists vs. non-scientist to assess and describe wine quality. (Formerly Introduction to Wines and Wine Chemistry.)

Chemistry BS and BA majors, this course will count towards one of your upper division CHEM electives. We will merge science fundamentals (using you knowledge of High School Chemistry) and sensory evaluation outcomes to gain a 21st Century perspective on wines. Discussions in the lectures and insights gained during field trips to vineyards and wineries will be our platform for discovery. Different flavor outcomes achieved in winemaking as a function of grape variety and the terroir differences of vineyards in California, in Europe, and beyond will be illustrated. Some Past students from this class have gone on to internships or jobs in the wine and culinary industry. You do not have to be 21 to take this course, all ages welcome.

Days & Times	Room	Instructor	Meeting Dates
TuTh 02:00PM-04:00PM		Crews,P.O.	06/25/18 - 08/31/18