SCIENCE OF WINE AND BEER PRODUCTION I

Catalog description

Provides an in-depth study of the molecular and analytical principles of wine and beer production. It covers essential chemistry topics, including fermentation, flavor, aroma and color chemistry, while also teaching practical techniques for grape juice and wine analysis. Students engage in both theoretical learning and hands-on lab exercises, emphasizing chemical, physical, and biochemical methods, as well as real-world applications in winery environments.