As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Additional Information
Instruction Mode: In Person
Prerequisite: introductory biology and chemistry or permission of instructor.
Course fee: $50 for tasting fee.
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. view course details
Regular Academic Session.Choose one lecture and one laboratory.
Combined with:
FDSC 5400, VIEN 2400, VIEN 5400
Credits and Grading Basis
2 Credits
Graded(Letter grades only)
Class Number & Section Details
2020FDSC 2400 LEC 001
Meeting Pattern
W
Jan 20 - May 5, 2026
Instructors
Sacks, G
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Additional Information
Instruction Mode: In Person
Prerequisite: one semester of chemistry.
Instructor Consent Required (Add)
Class Number & Section Details
2021FDSC 2400 LAB 401
Meeting Pattern
W
Jan 20 - May 5, 2026
Instructors
Sacks, G
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Cider is a fermented beverage made from apples. Students in this course are immersed in cider production and analysis practices through activities in the teaching winery and by visiting commercial cideries. ... view course details
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Additional Information
Instruction Mode: In Person
Instructor Consent Required (Add)
Class Number & Section Details
2052FDSC 4340 LAB 401
Meeting Pattern
W
Jan 20 - Mar 10, 2026
Instructors
Arnink, K
Peck, G
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details
Regular Academic Session.Choose one lecture and one laboratory.
Combined with:
FDSC 6360, VIEN 4360, VIEN 6360
Credits and Grading Basis
2 Credits
Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
2040FDSC 4360 LEC 001
Meeting Pattern
F
Jan 20 - May 5, 2026
Instructors
Bershaw, D
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Additional Information
Instruction Mode: In Person
Prerequisite: VIEN 2204 and VIEN 2205. Enrollment preference given to: Viticulture & Enology students.
Instructor Consent Required (Add)
Class Number & Section Details
2041FDSC 4360 LAB 401
Meeting Pattern
F
Jan 20 - May 5, 2026
Instructors
Bershaw, D
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general ... view course details
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
In the laboratory of part II of the Winemaking Theory and Practice, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and packaging. ... view course details
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Additional Information
Instruction Mode: In Person
Prerequisite: Introductory biology and chemistry or permission of instructor.
Course fee: $50 for a tasting fee.
VIEN 5400 is a 2-credit course (1 credit lecture, 1 credit lab) with an emphasis on understanding the practice and theory behind analytical techniques routinely used in the wine and grape industries, and ... view course details
Regular Academic Session.Choose one lecture and one laboratory.
Combined with:
FDSC 2400, VIEN 2400, VIEN 5400
Credits and Grading Basis
2 Credits
Graded(Letter grades only)
Class Number & Section Details
2046FDSC 5400 LEC 001
Meeting Pattern
W
Jan 20 - May 5, 2026
Instructors
Sacks, G
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Additional Information
Instruction Mode: In Person
Instructor Consent Required (Add)
Class Number & Section Details
2047FDSC 5400 LAB 401
Meeting Pattern
W
Jan 20 - May 5, 2026
Instructors
Sacks, G
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Cider is a fermented beverage made from apples. Students in this course are immersed in cider production and analysis practices through activities in the teaching winery and by visiting commercial cideries. ... view course details
1.5 Credits
GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
2059FDSC 6340 LEC 001
Meeting Pattern
W
Jan 20 - Mar 10, 2026
Instructors
Arnink, K
Peck, G
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Additional Information
Instruction Mode: In Person
Instructor Consent Required (Add)
Class Number & Section Details
2060FDSC 6340 LAB 401
Meeting Pattern
W
Jan 20 - Mar 10, 2026
Instructors
Arnink, K
Peck, G
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details
Regular Academic Session.Choose one lecture and one laboratory.
Combined with:
FDSC 4360, VIEN 4360, VIEN 6360
Credits and Grading Basis
2 Credits
Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
2065FDSC 6360 LEC 001
Meeting Pattern
F
Jan 20 - May 5, 2026
Instructors
Bershaw, D
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Additional Information
Instruction Mode: In Person
Prerequisite: VIEN 2204 and VIEN 2205. Enrollment preference given to: Viticulture & Enology students.
Instructor Consent Required (Add)
Class Number & Section Details
2066FDSC 6360 LAB 401
Meeting Pattern
F
Jan 20 - May 5, 2026
Instructors
Bershaw, D
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general ... view course details
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
In the laboratory of part II of the Winemaking Theory and Practice, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and packaging. ... view course details
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials
required, for this section. Additional information may be found on the syllabus provided by your professor.
For the most current information about textbooks, including the timing and options for purchase, see the
Cornell Store.
