FDSC 2400

Wines and Grapes: Composition and Analysis

Course Description

Course information provided by the Courses of Study 2015-2016.

Investigates the composition of grapes and wine and the most common analytical tools used in their evaluation. Both the theoretical and practical aspects of grape and wine analyses are considered.

When Offered Fall.

Permission Note Enrollment preference given to: Viticulture and Enology and Food Science majors.
Prerequisites/Corequisites Prerequisite: one semester of chemistry.

• Have knowledge of common quantitative and qualitative metrics relevant to grapegrowing and winemaking, the range of values typically observed for each metric, and the utility of these metrics to wine or grape production.
• Have knowledge of different methods for measuring wine and grape components, and understand the advantages and disadvantages of each method.
• Have knowledge of basic techniques in maintaining, evaluating, and troubleshooting instrumentation.
• Demonstrate mastery of general chemistry concepts important to calculations associated with wine and grape analysis, including chemical equilibria, dimensional analysis, and stoichiometry.
• Demonstrate practical proficiency with routine protocols in wine and grape analysis.

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