CHEM 160 - Chemistry of Winemaking

Institution:

Randolph-Macon College

Subject:

Description:

Students will become familiar with the various systems of classification of wine and develop an understanding of the grape plant, its variety and taxonomy. The course will include detailed coverage of the production of wine from vine planting and vineyard care to harvesting, fermentation, bottling, aging and shipping. In addition, students will learn the chemical mechanisms behind the fermentation of natural substances to produce ethanol, as well as the analytical instrumentation used in the quality control, verification and identification of wines from around the world. The travel portion of the course will include tours of wineries, visits to departments of enology and viticulture at research universities, visits to wine laboratories and hands-on experience in winemaking. May be used in partial fulfillment of the collegiate laboratory science requirement. Three hours of lecture and one three-hour laboratory session per week. Four hours. Mr. Schreiner and Ms. Marchetti.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rmc.edu

Phone Number:

(804) 752-7200

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Four-one-four plan

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