VIEN 1104
Introduction to Wines and Vines
Broad introduction to grape cultivation and wine fermentations. Topics include history of winemaking, viticultural regions, vineyard and winery practices, wine flavor chemistry and microbiology, and wine flavor perception. Tasting wines in class illustrates the components that determine wine quality.
Topics
- Describe the importance of fermentations to human history, health and cultures.
- Apply basic chemistry and biology to viticulture and enology.
- Explain general grape cultivation and wine production procedures.
- Demonstrate wine flavor evaluation and appreciation techniques.
Official roster learning outcomes
Sources
Catalogue variants
- Introduction to Wines and Vines · 3.0 · Undergraduate