Analysis of Must and Wine
Requests for course withdrawals, refunds, or transfers must be submitted by email to email@example.com, 7 business days prior to the course start date.
Introduction:Designed for training students entering the field of viticulture and enology in the principles and practices of wine and fermented beverage analysis including tests for free and total SO2, volatile and titratable acidity, pH, Brix and total alcohol. (48 hrs)
- CHEM 1310
Location & Times:
- This is a hybrid course. The majority of instruction will be completed online and two weekends will be designated for classroom instruction.
- In addition to online work, class will meet Saturday/Sunday, February 19 & 20 and 26 & 27 from 9:00am - 6:00pm.