FRC 5808C Enology

Credit hours: (4)

Introduces The Student To The Origin And Practices Of Enology, Yeast Fermentations And Fruit Processing. The Course Includes Discussions On The Chemistry Of Fermentation Reactions, Compositional Evaluations, Utilization And Preservation Of Fermented Beverages. Principles And Products As Related To Grape Cultivars Used, And Vilification Technology Employed. Use Of Southeastern Grapes Is Highlighted. By Permission Only.