Chemistry and Biochemistry of Wine making

Catalog description

This course provides insights into the interplay of chemical and biochemical reactions that occur in wine during the winemaking process. An understanding of such reactions establishes the necessary background for making informed decisions on wine production. Students learn the importance of grape varieties, terroir, acidity, sugar and polyphenolic compounds, the process of fermentation and other critical topics associated with wine chemistry and biochemistry. Guided visits to vineyards in Tuscany and characteristic "Enoteche" in Florence.