CHEM 415B ST: Wine, Chem, Food: Italy
This course will focus on the chemistry of wine, a regional foreign country. It will review the scientific processes of fermentation and distillation and how chemistry affects the aging of wine, spirits, 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. Specific foods, beverages, and products from the region will be discussed. The history of cheese making and the cheeses from these regions will be reviewed, tasted, and evaluated. The history of cuisine and the particular cuisines of these regions will be covered. Normally offered in Spring semester only.
Offered
Spring