CHEM 1135 - Bitter Grapes: The Chemistry and Culture of Wine in South Africa

Prerequisite: Instructor consent.
FDR: Laboratory Science (SL)
Experiential Learning (EXP): Yes
Credits: 4

This four-week intensive course builds on the foundation established in CHEM 1121 to explore the chemistry and culture of wine in South Africa. Standard chemical analysis techniques will be applied in the field to determine the chemical composition of various regional wines, to reveal the role of fermentation in the flavor in wines, and to explore the source of acidity in the different varieties of wine. While exploring the chemistry of wine, students will learn about the history of wine in South Africa by visiting vineyards in different regions and speaking with local owners and scholars to discuss the evolution of the wine business.