Introduction to Wines

Undergraduate

Survey of wine producing regions of the world; principles of wine production. Topics include grape growing, fermentation and stabilization of wine, application of sensory science to the evaluation of wine quality, health aspects, classification, regulation and marketing of wine. Course Format: Lectures, lab, 4 hours per week. Course Notes: Materials fee required. Students must be a minimum of 18 years of age. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.