SCIENCE OF WINE AND BEER PRODUCTION II

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. Analyses of a practical and useful nature are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods.