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VEN 219

— Natural Products of Wine

(3 units)

Structure, occurrence, and changes due to wine production to the natural products found in wine. Chemicals with a sensory impact will be emphasized, including flavonoids and other phenolics, terpenes and norisoprenoids, pyrazines, oak volatiles and other wine constituents.

Prerequisites & course information

Course Description: Structure, occurrence, and changes due to wine production to the natural products found in wine. Chemicals with a sensory impact will be emphasized, including flavonoids and other phenolics, terpenes and norisoprenoids, pyrazines, oak volatiles and other wine constituents. Learning Activities: Lecture 3 hour(s). Grade Mode: Letter. Learning Activities: Lecture 3 hour(s). Grade Mode: Letter.

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