CHEM 80D An Analytical View of Wines and Wine Chemistry

An introduction to chemical aspects of wines including winemaking and appreciation. Sensory examination and comparison of California and French wines are undertaken in part by considering chemical factors which influenced quality. Principles of laboratory analysis of different types of wines are also studied. Elements from both lecture discussion topics and laboratory experiments are used to discuss the quality of commercial wines and wine made by each student in the laboratory. It is recommended that students have completed high school chemistry or equivalent; students must be 21 years of age or older.