Enology I

3 credits

Chemistry and biochemistry of winemaking (enology) and grape-growing (viticulture) including development of the important major constituents of a wine; ethanol, acids, sugars, and colour; the subtle aspects of the aroma; odour-active compounds and how they form; and the effects of storing a wine in oak barrels. [3-0-0] Prerequisite: One of CHEM 204, CHEM 214.