FST 531 - Sustainable Fermentation

Institution:

Chatham University

Subject:

Description:

Through hands-on production, tastings, lectures, students learn basics of fermentation,winemaking principles and practices, sensory evalution through tastings, viticulture history, wine regions and types, winemaking methods, chemistry and winery operations. Local production includes root beer, beer, sake, local meade and vinegar. Emphasis will be on sustainable viniculture practices and local/global links.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

FST531

Additional Information:

Historical Version(s):

Institution Website:

www.chatham.edu

Phone Number:

(412) 365-1100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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