Overview
Description
Students will learn about the biochemistry underlying fermentation science as it relates to wine making (enology) and the brewing of beer from barley and hops. They will learn the basics of how to grow grapes and hops, how to make and evaluate (test) beer and wine quality.
Requirements
Prerequisites
- equivalent
- The course is open to all majors, including part-time students.
- Students must be 21 years or older to take the class.
BCH 303BIOL 395CHEM 347MICR 276L
Original catalog text
Prerequisites
Prerequisite(s): BCH 303 or BIOL 395, CHEM 347 or MICR 276L or equivalent. The course is open to all majors, including part-time students. Students must be 21 years or older to take the class.
Units
Lecture3
Laboratory Studio1
Catalog Details
Offering
Offered: Every Fall
Terms
fall
Restrictions
Students must be 21 years or older to take the class.
Attributes
Standard
Learning Outcomes
- demonstrate comprehension of the basic principles of growing grapes and hops in a Nevada climate.
- demonstrate comprehension of the basic principles and steps of fermentation, beer brewing and wine making.
- evaluate wine and beer fermentations using quality control analyses.