VIEN 4400 - Wine and Grape Flavor Chemistry

(crosslisted) FDSC 4400

Spring. 3 credits. Letter grades only.

Prerequisite: at least one semester of general chemistry and one semester of organic chemistry required. Recommended: prior course work in or knowledge of viticulture and enology. Enrollment preference given to: Viticulture and Enology majors.

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.