BIO 121 - I ntroduction to Wines

Institution:

D'Youville College

Subject:

Description:

This course is designed for anyone wishing to learn about wines. Topics include biology of grapes, yeasts and sensory perception. Chemistry of fermentation and metabolism of wine, surveys of different types of wines and the history of wine making with emphasis on regional and cultural influences is explored. The course will be team taught to exploit a diversity of faculty expertise and guest speakers will be featured. The course is comprised of three lecture hours per week and one or more field trips to local wineries in Ontario and New York. Prerequisites: High school chemistry and students must be of legal drinking age in Canada; Not eligible for elective credit in the major; Offered in the fall semester.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dyc.edu

Phone Number:

(716) 829-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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