Lecture 01

Lecture 01 - CHEMISTRY 80H CHEMISTRY 80H INTRODUCTION TO...

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Unformatted text preview: CHEMISTRY 80H CHEMISTRY 80H INTRODUCTION TO WINES AND INTRODUCTION TO WINES AND WINE CHEMISTRY WINE CHEMISTRY Prof. Phil Crews, U.C. Santa Cruz Prof. Phil Crews, U.C. Santa Cruz IMPORTANT PREREQUISITES 1. High School Chemistry 2. Willingness to Participate in a Rigorous Course 3. Interest in exploring a subject with many unknowns Prof. Phil Crews Prof. Phil Crews DEPARTMENT OF DEPARTMENT OF CHEMISTRY & BIOCHEM CHEMISTRY & BIOCHEM CHEMISTRY 80H CHEMISTRY 80H INTRODUCTION TO WINES AND INTRODUCTION TO WINES AND WINE CHEMISTRY WINE CHEMISTRY Types of Wine Grapes Wine Making & Sensory Evaluation Wines of the Old World Wines of the New World Wine Food & Health Wine Service & Storage Learning to Describe Wines Precisely Judging Good & Bad Wines The Axiom wine is created in the vineyard Highlights of Highlights of Chem Chem 80H 80H COURSE ORGANIZATION COURSE ORGANIZATION CHEMISTRY 80 H INTRODUCTION TO WINES & WINE CHEMISTRY LECTURE OUTLINE & SCHEDULE Wk Lec # (Date) Topic Assignment * I 1 (3/31) Introduction: Wine as an Academic Subject; Types of Wine Pt I (pp. 3-5), Pt II (pp.113-115) Pt IV (p. 593), Pt V (p. 691), Glos. TC Pg. 1-2 2 (4/2) Types of Grapes Used for Wine & Important Consitituents CH 1 (pp.26-43), CH 5 (pp. 164 189) TC pg. 5 II 3 (4/7) Types of Grapes Used for Wine & Important Consitituents CH 18 Varietal Character, Terroir, AVA Appendix C, CH 4 pp. 124, 126-129 The Vineyard - How Wine Grapes are Grown I, CH 1 (7- 19), TC Pg. 9 4 (4/9) Grape Growing II: (1) Vine Cycle Chemical CHanges CH 1 (cont) (2) Other Considerations: Canopy Management III 5 (4/14) Wine Microorganisms (I) and Fermentation; CH 3 (pp. 99), TC Pg. 13 QUIZ I (THROUGH WINE MICRO) 6 (4/16) Grape constituents & Fermentation, Microoxygenation CH 1 (pp. 10- 11, 47-48, 62-64,) CH 7 (pp. 305-306), LH #1-3 IV 7 (4/21) Making Table Wines I (White) CH 2 (pp. 43-62), App A, TC Pg.17 8 (4/23) Making Table Wines II (Gen. Winemaking Operations) CH 2 (pp. 43-62, cont.), TC Pg.17 V 9 (4/28) Making Table Wines III (SC Mt Winery Tours TBA) CH 2 (pp. 43-62, cont.), TC Pg.17 CH 5 (pp. 203 & 214 10 (4/30) Making Table Wines IV (Red) CH 2 (pp. 43-62, cont.), TC Pg.17 VI 11 (5/5) MIDTERM EXAM (THROUGH WINES II) 12 (5/7) Wine and Health CH 15 VII 13 (5/12) The History of Wine, Post Fermenation CH 5 (pp. 158-163) 14 (5/14) Post Fermentation, CH 2 (pp. 63-69), LH #4 VIII 15 (5/19) Making Table Wines V (Rose & Sparkling Wines) CH 2 (pp. 77-82), CH 7 (pp. 303-308), TC Pg. 29 16 (5/21) Old World Wines I (Appellation, French Wines) CH 7 & Pt III (pp. 275-280), TC pg. 43 IX 17 (5/26) Old World Wines II (Other Important areas, Italy ) CH 8, Pg 53 QUIZ II (THROUGH OLD I) 18 (5/28) New World Wines I California and the United States CH 5, App B, App C, TC pg 75, 79 X 19 (6/2) Sensory Evaluation of Wines, Special Field Trip CHt 3, LH #5, TC Pg. 87 20 (6/4) New World Wines (II) Southern Hemisphere CH 6, TC Pg, 67, 69, 71, 73 FINAL EXAMINATION Tues June 9, 12:00 3:00 PM inemaking A Science and Art...
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This note was uploaded on 01/24/2010 for the course CHEM 80H taught by Professor Crews during the Spring '09 term at UCSC.

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Lecture 01 - CHEMISTRY 80H CHEMISTRY 80H INTRODUCTION TO...

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