Search Results

FDSC 610 The Science of Wine 3.0 Credits

Wine production is a very interdisciplinary field, at the crossing of agronomy (grape growing), chemistry, microbiology (wine making), sensory science (wine tasting) and cultural studies. The class will discuss the application of each discipline to wine production, with an emphasis on how scientific knowledge and technologies have impacted wine making and wine consumption around the world, and what empirical knowledge and practices developed over centuries has brought to science. Some of the key concepts developed during the course will be experienced through tasting of synthetic solutions and wines. Students must be 21 years or older prior to the first day of class.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit