FDSC 4400

Wine and Grape Flavor Chemistry

Course Description

Course information provided by the Courses of Study 2024-2025.

Uses a (bio)-chemical perspective to investigate viticulture and enological factors that impact flavor and other quality attributes (mouthfeel, color, stability) of wine and wine grapes.

When Offered Fall.

Permission Note Enrollment preference given to: Viticulture and Enology majors.
Prerequisites/Corequisites Prerequisite: at least one semester of general chemistry and one semester of organic chemistry required. Recommended prerequisite: prior course work in or knowledge of viticulture and enology.

• Identify and describe (orally and in writing) the key compounds that influence wine organoleptic properties.
• Identify and describe how viticultural and enological practices affect those key compounds.

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