Fundamentals of Wine Science

Catalog description

This course covers the chemistry and microbiology of winemaking including the use of yeasts and enzymes, primary and secondary fermentation management, wine micro-organisms, phenolic compounds, color chemistry, aging and flavor development. There will be a focus on wine faults: the causes and corrections. Students under the age of 21 must have a declared major of either viticulture and/or enology to participate in any tasting activities as stated in the California State Assembly Bill 1989. 54 hours lecture. Transfer: CSU.