WGS/CHM 305 Chemistry and Biochemistry of Wine Production

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.