VIEN 4400

Wine and Grape Flavor Chemistry

Course Description

Course information provided by the 2015-2016 Catalog.

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.

Prerequisites/Corequisites Prerequisite: at least one semester of general chemistry and one semester of organic chemistry required. Recommended: prior course work in or knowledge of viticulture and enology.

Permission Note Enrollment preference given to: Viticulture and Enology majors.

Outcomes

• Know the physical properties, organoleptic properties and typical concentrations of key grape and wine flavor compounds.
• Have knowledge of factors that affect formation and degradation of these key compounds.
• Have knowledge of the techniques used by flavor chemists to identify key flavor compounds.
• Be able to read and evaluate scientific literature pertaining to wine and grape flavor chemistry.
• Be able to predict how novel winemaking and growing practices affect key compounds.

When Offered Spring.

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