VIEN 4400

Wine and Grape Flavor Chemistry

Course Description

Course information provided by the 2021-2022 Catalog.

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.

Prerequisites/Corequisites 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.

Permission Note Enrollment preference given to: Viticulture and Enology majors.

Outcomes

• Identify and describe (orally and in writing) the key compounds that influence wine organoleptic properties.
• Identify and describe how viticultural and enological practices affect those key compounds.

When Offered Fall.

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