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fs 4300

Understanding Wine
Terry E. Acree,Thomas Henick-Kling and Karl Siebert
Lecture TTh 1:25 - 3:20
Spring semester - 3 Credits S-U grades optional

Prequisits: Introductory biology and chemistry or permission of instructor.
Students must be 21 years old by the second day of class (~ January 22) to enroll.
An introduction to wine and beer appreciation through the study of fermentation biology, wine and beer composition and sensory perception. Samples of beers and wines will be used to illustrate the sensory properties, microbiological processes and chemical components that determine wine and beer quality. Students will learn to recognize the major features of beer and wine that determine sensory quality and know the processes that produced them. Topics will include the psychology and chemistry of bouquet, taste and aroma - the microbiology of fermentation and spoilage - and the sensory properties of wines and beers from different raw materials (produced in various climates with different agricultural practices) and with different wine and beer production techniques. An outline of the course including links to most of the overheads, slides and some of the reading assignments used in the course is located at the FS430 web site.