CHEM 415 Chemistry in France
This course will focus on the chemistry of wine, cider, and foods particularly the cheeses of Champagne, the Loire Valley, Burgundy, and Normandy. It will review the scientific processes of fermentation and distillation and how chemistry affects the aging of wine, cider, and cheese. Additional topics to include: the evaluation of wine quality, sensory perception, and understanding wine labels. It will also discuss the main wines produced regionally as well the history of wine making in France. The Normandy area is famous for cider and apple brandy and these products will be discussed. The history of cheese making and the cheeses from these regions will be reviewed and tasted. The history of cuisine in France and the particular cuisines of these regions will be covered. Normally offered Spring semester only.
Offered
Spring