The Chemistry of Beer and Wine Making
|Location:||Bordeau, Munich, Paris, Reim|
|Faculty and Staff:||Way Fountain & Sandy Strick|
Course: SCHC 303
Dates: 05/10/2021 - 05/28/2021
Program Contact: email@example.com
This course will introduce students to the science and technology associated with the fermenting of wine and the brewing of beer. The overall goal of the course is to serve as a first step in a life-long journey of learning about and appreciating wine and beer, which will complement the discussions of science and technology in the production of fermented beverages. This course is not based on consumption, but rather on the chemistry and biochemistry needed to produce quality fermented products. A couple of days of lecture and lab on site at the University of South Carolina will supplement a tour of Europe’s major centers of wine and beer production in France and Germany. We will also get a full day of lab and lecture at the University of Bordeaux's Institute of Wine and Vine Science.
Application deadline: March 1