Smarter Degree | Evaluated Learning Experience
History and Chemistry Behind Wine Making (HIS 220)
Self-study, self-paced.
January 2023 - Present.
Upon successful completion of the course, students will be able to: describe the history of wine, starting from 5000 BC to present; relate viticulture, geography, and climate to a typical wine profile; describe fermentation processes and the production of various classes of wine; identify the wine classification and appellation system for selected wine regions; identify the main environmental and viticulture inputs into wine making; and delineate the basic elements of wine fermentation and the responsible organisms.
The course provides an overview of the history of wine making and help students understand the chemistry of making wine. Topics include major global wine regions, growing conditions, grape varieties, winemaking styles and chemistry behind wine making throughout different regions.
In the associate/certificate degree category, 3 semester hours in Hospitality and Tourism, Culinary Arts, or General Studies (6/23).
