FDSC 4400
Wine and Grape Flavor Chemistry
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.
Topics
- 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.
Official roster learning outcomes
Prerequisites & course information
CHEM 1560 or CHEM 2070; CHEM 1570 or CHEM 3570.
Sources
- Course catalogue ↗2026-2027