Claim up to $500 in flight credits!
Get up to $500 in flight credits or grants toward study or internship programs abroad when you apply by January 01, 2025. See our Official Rules for full details.
WGS/CHM 305 Chemistry and Biochemistry of Wine Production
Liberal Arts & Business Program
Aix-en-Provence, France
Dates: late Jan 2026 - early May 2026
WGS/CHM 305 Chemistry and Biochemistry of Wine Production
OVERVIEW
CEA CAPA Partner Institution: IAU
Location: Aix-en-Provence, France
Primary Subject Area: Culinary Arts
Instruction in: English
Course Code: WGS/CHM 305
Transcript Source: Partner Institution
Course Details: Level 300
Recommended Semester Credits: 3
Contact Hours: 45
Prerequisites: This course is suitable for an undergraduate student who has completed at least 3 semesters of college-level coursework. Successful completion of ENG 101 or equivalent, 3 credit hours in science (100 level or above), 3 credit hours in science or social sciences or arts and humanities, or instructor permission.
Additional Fee: $150.00
Additional Fee Description:This course may require payment of an additional fee to cover active learning components that are above and beyond typical course costs, such as site visits, entrance fees and other expenses.
DESCRIPTION
This course aims to give students a basic understanding of the scientific principles in wine science's two broad topic areas: viticulture and oenology. Topics covered under "viticulture" include a brief introduction to the history of wine, the principles of soil science applied to viticulture and the different viticulturist techniques, the biogeography of the grapevine, the annual growth cycle of the grapevine and berry development. Under ?oenology?, the course covers the structure and the chemical composition of the ripe grape berry, analysis of the three winemaking stages: pre-fermentation, fermentation, and post-fermentation stages, and the scientific principles involved in the processes of wine maturation, conservation, and aging. The main objective of this course is to provide students with the scientific principles necessary for understanding viticulture and oenology. Classes are tailored for students aspiring for a wine related profession or simply as wine amateurs curious about the beautiful science behind it. Basic knowledge in chemistry, biology, ecology, biochemistry, and any related disciplines is recommended. The course consists of three teaching hours per week and one half-a-day visit during the semester to wineries and vineyards in the Provence/Rhône regions in the south of France.