WBV 107 - Wine Chemistry

Institution:

Niagara County Community College

Subject:

WBV - Wine and Beverage

Description:

Wine making is an applied science. In this course students will learn both the detailed chemical and biochemical reactions involved in wine, as well as the various treatments and chemical analysis techniques required for successful wine making. This course will also introduce the principle chemical and microbiological factors and analyses that influence quality wine production. Developed with specific winemaking stages in mind, the course combines theory with applied analytical methods so that the student can understand how and when to apply specific analyses as part of an integrated program of winery quality control. Microbial control from grape harvest to bottling of wine is explored and emphasis is given to competency in the theory and evaluation of an array of analyses used in quality control. Prerequisites: WBV 101, WBV 104.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.niagaracc.suny.edu

Phone Number:

(716) 614-6222

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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