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Mar 29, 2024
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FDSC 4400 - Wine and Grape Flavor Chemistry(crosslisted) (also VIEN 4400 ) Spring. 3 credits. Letter grades only.
Prerequisite: at least one semester of general chemistry and one semester of organic chemistry required. Recommended prerequisite: prior course work in or knowledge of viticulture and enology. Enrollment preference given to: students in the enology or viticulture program. Limited to 30 students.
G. Sacks.
Uses a (bio)-chemical perspective to investigate viticulture and enological factors that impact flavor and other quality attributes (mouthfeel, color, stability) of wine and wine grapes.
Outcome 1: Know the physical properties, organoleptic properties and typical concentrations of key grape and wine flavor compounds.
Outcome 2: Have knowledge of factors that affect formation and degradation of these key compounds.
Outcome 3: Have knowledge of the techniques used by flavor chemists to identify key flavor compounds.
Outcome 4: Be able to read and evaluate scientific literature pertaining to wine and grape flavor chemistry.
Outcome 5: Be able to predict how novel winemaking and growing practices affect key compounds.
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