CHEM 304 - Chemistry of Wine Making

Units: 3 ; G.E./G.R. Area: B6
The history, chemistry and technology of wine making. Production of standard types of wine from grape varieties. Laboratory illustrates chemical principles as applied to wine making. Lecture Units: 2; Lab Units: 1

Strongly Recommended Preparation: Upper division status (greater than 60 earned semester units) and completion of lower division Areas B1-B3.
Prerequisites: Completion of GE Areas A1, A2, A3 and B4 with grade C- (CR) or better; and Area B1.
Credit Restrictions: Not for Chemistry or Biochemistry major or minor credit.
Equivalent Quarter Course: CHEM 3010.
Possible Instructional Methods: Entirely On-ground.
Grading: A-F or CR/NC (student choice).
G.E./G.R. Area Satisfied: B6- Upper Division Science Inquiry and Quantitative Reasoning
Course Typically Offered: Variable Intermittently