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WS/CHM 305 Chemistry and Biochemistry of Wine Production
OVERVIEW
CEA CAPA Partner Institution: IAU College
Location: Aix-en-Provence, France
Primary Subject Area: Culinary Arts
Instruction in: English
Course Code: WS/CHM 305
Transcript Source: Partner Institution
Course Details: Level 300
Recommended Semester Credits: 3
Contact Hours: 45
Additional Fee: $150.00
Additional Fee Description:This course may require payment of an additional fee to cover active learning components that are above and beyond typical course costs, such as site visits, entrance fees and other expenses.
DESCRIPTION
Course provides an introduction to the winemaking process with highlights on the chemical and biochemical transformation of grapes from their early growth stages to maturity and during the processes of vinification and wine aging. The course will explore the criteria of selection of cultivars and growing conditions, biochemical transformation of grapes and its relation to the edaphic and climatic conditions, the timing of harvest, the fermentation process common to all winemaking procedures and the chemistry of wine aging. The course discusses equally the possible consequences of global climate change on wine properties and international commerce.
Extra fee required.
Extra fee required.
