FST 566

CHEMISTRY AND BIOCHEMISTRY OF WINE

Oregon State University-Cascades Campus · UGRD · Fall 2026

1 section

Catalog description

Explores principles of wine production technology from grape berry development through bottling, covering the microbiology and chemistry and biochemistry of fermentation, aging and production practices of red and white table wines as well as sparkling and dessert wines.

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Class #oregon_cascades_campus-3467Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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