Biochemical Engineering of Wine

1 Course Unit

This course is a Penn Global Seminar, which includes a travel component. An application is required. This course surveys the biochemistry and biochemical unit operations involved in the commercial production of modern wines. Topics will include grape growing, pressing, fermentation, filtration, and packaging/aging. Emphasis will also be placed on yeast microbiology and wine biochemistry. Lectures will be supported by wine tasting sessions to highlight the important characteristics of different wine types. The travel component will feature visits to local wineries in Mendoza, Argentina, each of which employs varying harvesting, fermentation, and packaging techniques. Mutually Exclusive: CBE 5560 1 Course Unit