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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Smarter Degree | Evaluated Learning Experience

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History and Chemistry Behind Wine Making (HIS 220)

Length: 

Self-study, self-paced.

Location: 
Various; distance learning format.
Dates: 

January 2023 - Present. 

Instructional delivery format: 
Proficiency exam
Learner Outcomes: 

Upon successful completion of the course, students will be able to: describe the history of wine, starting from 5000 (B.C) 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.

Instruction: 

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.

Credit recommendation: 

In the associate/certificate degree category, 3 semester hours in Hospitality and Tourism, Culinary Arts, or General Studies (6/23).

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