FDSC 1104

Course information provided by the Courses of Study 2017-2018.

Broad introduction to grape cultivation and wine fermentations. Topics include history of winemaking, viticultural regions, vineyard and winery practices, wine flavor chemistry and microbiology, and wine flavor perception. Tasting wines in class illustrates the components that determine wine quality.

Outcomes
  • Describe the importance of fermentations to human history, health and cultures.
  • Apply basic chemistry and biology to viticulture and enology.
  • Explain general grape cultivation and wine production procedures.
  • Demonstrate wine flavor evaluation and appreciation techniques.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Combined with: PLHRT 1104VIEN 1104

  • 3 Credits Opt NoAud

  •  4360FDSC 1104  LEC 001

  • Students who do not attend first class or provide prior notice to instructor of their absence from first class will be dropped from the instructors' roster. Student is then responsible for dropping course though their college. The absolute drop deadline for all students is by the second class meeting. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class meeting.

Enrollment Information
Syllabi: none
  •   Combined with: PLHRT 1104VIEN 1104

  • 3 Credits Opt NoAud

  •  4608FDSC 1104  LEC 002

  • Students who do not attend first class or provide prior notice to instructor of their absence from first class will be dropped from the instructors' roster. Student is then responsible for dropping course though their college. The absolute drop deadline for all students is by the second class meeting. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class meeting.