CORNELL UNIVERSITY

FS430: Understanding Wine and Beer

Calendar	Listed below are the lectures given by each instructor.
Acree
1 -	Introduction to the class.
2 -	Classical wine technology.
3 -	Renaissance wine technology.
4 -	Chemistry and the modern era.
5 -	The neurobiology of taste.
6 -	The chemistry of taste.
7 -	The chemistry and perception of color .
8 -	The neurobiology of olfaction.
9 -	The chemistry of aroma.
10 -	Inappropriate odors and taints
11 -	The wines of Iberia.
12 -	The chemistry and perception of Champagne.
Ramón Mira de Orduña
1 -	Introduction to Enology.
2 -	The microbiology of alcoholic fermentation.
3 -	Malolactic fermentation.
4 -	Specialty Wines.
5 -	Fortified Wines.
6 -	Wine stabilization and fining.
7 -	The champagne process.
8 -	Wine and Health.
Siebert
1 -	The brewing process.
2 -	The use of malt in brewing.
3 -	The use of hops in brewing.
4 -	Brewing water and adjuncts.
5 -	Brewing yeast and fermentation.
6 -	Beer storage and finishing.
7 -	Beer styles.
8 -	Brewing and science.
9 -	Beer places
Bell
1 -	A Philosophy of wine making for cool climates.
2 -	Making white wines.
3 -	Making red wines.
4 -	Flavor Balance in wine.
5 -	Making and using sweet wines.
6 -	Making and using fortified wines.
Martinson
1 -	Viticulture and the natural history of the grape vine.
1 -	The physiology of the grape vine.
2 -	Introduction to New York Viticulture 1 and 2
Guest
1 -	Introduction to wine making - Paul Brock II - Head TA
2 -	Sensory Analysis wines. - Harry Lawless
3 -	The neurobiology of addiction - Harry Lawless.
4 -	Brettanomyces biology and flavor defects - Lorenza Conterno.
4 -	Non-fruit wines. - Ian Merwin
6 -	Wine and food paring - Shannon Brock
7 -	Yeast Genetics - Jurg Gafner
8 -	Guest brewer
	FS430 Revised 12.01.06