VIEN 6400 - Wine and Grape Flavor Chemistry

(crosslisted) FDSC 6400

Fall. 3 credits. Letter grades only.

Prerequisite: at least one semester of general chemistry and one semester of organic chemistry required. Recommended prerequisite: prior coursework in or knowledge of viticulture and enology. Enrollment preference given to: Viticulture and Enology students. Co-meets with FDSC 4400/VIEN 4400.

G. Sacks.

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.

Outcome 1: Identify and describe (orally and in writing) the key compounds that influence wine organoleptic properties.

Outcome 2: Identify and describe how viticultural and enological practices affect those key compounds.