CHEM 208 Biochemistry of Wine (1)

A course that details the workings of wine from a chemical and biochemical point of view. Topics include the science of how wine is grown, fermented, stored and bottled, the impact of wine and its chemical components on the human body, and the long term ramifications of wine consumption.
Prerequisite(s): CHEM 112 or HONS 190 or BIOL 112 or HONS 152; Student must be of legal drinking age and obtain permission of department to register for this course.
Course Frequency: Spring