FS430 is a senior level science course for both science and non-science majors. As an introduction to wine and beer appreciation it uses the study of fermentation biology, wine and beer composition and sensory perception to explore the role of science and technology in the production and enjoyment of food. Samples of beers and wines will be used to illustrate the sensory properties, microbiological processes and chemical components that determine wine and beer quality. Students will learn to recognize the major features of beer and wine that determine sensory quality and know the processes that produced them. Topics will include the psychology and chemistry of bouquet, taste and aroma - the microbiology of fermentation and spoilage - and the sensory properties of wines and beers from different raw materials (produced in various climates with different agricultural practices) and with different wine and beer production techniques.

Objectives:

1. Teach enology combining technology, winemaking, biochemistry of fruit ripening, microbial physiology and metabolism, chemistry of color, texture, aroma and sensory perception.
2. Teach brewing technology relating malt, hops, water, yeast and adjuncts, and brewing practices to flavor, color, and foam and their perception.
3. Introduce students from diverse disciplines to the Field of Food Science.
4. Explore diversity i.e., diversity in sensory perception, social context, geography, and terroir (social geography of foods)
5. Showing science in every day life: food - agriculture - society.
6. Reinforce chemistry, biochemistry, microbiology, and sensory science education.

1. You must be over 21 or FS430 must a requirement for your major and sign a waiver of liability.
2. You must bring 4 glasses to every class (if you wish to taste the samples), as well as a bottle of water with which to wash the glasses between flights.
3. No visitors or auditors are allowed.
4. No double pouring. Conserve your samples.
5. If the course is over subscribed, students will be dropped. Preference will be given to Food Science students, CALS students, and "last-chance " seniors, in that order.
6. Decorum is expected at all times.

Materials:

1. FS430 Wine Glass Kit (or 4 glasses) - these MUST be brought to every class
2. Wine Science, 2nd Edtion by Ron Jackson, Academic Press
3. Beer: Tap Into the Art and Science of Brewing by Charles Bamforth, Perseus Press
4. The World Atlas of Wine, 5th Edition. Simon & Schuster (optional)

The following will be on 4 hour reserve in Mann Library
• The Vintner's Art by Hugh Johnson and James Halliday
• Wine Science, 2nd Edtion by Ron Jackson, Academic Press
• Beer: Tap Into the Art and Science of Brewing, 2ed Edition by Charles Bamforth, Perseus Press
• The World Atlas of Wine, 5th Edition. Simon & Schuster

Requirements:

1. Attendence is required because FS430 is based on experiential learning. You may miss 3 classes without penalty. For each class missed after 3 misses you will have your final grade reduced by 1/3. For example, if you have a C in the course and you missed 6 classes during the semester your final grade is a D or a U.
2. Three one hour exams will be given during the semester.
3. A wine and/or beer log consisting of good notes on 15 or more wines or beers that you have tasted outside of class.
4. Pass/Fail (S/U) Enrollment If you take the course pass/fail you must attend 40 lectures, pass all three midterms and turn in a wine/beer log. You do not need to take the final.
5. Graded Enrollment. To receive a grade in the class you must must attend 40 lectures, take all three midterms, turn in both a wine/beer log and a report from a visit to a winery, as well as taking a final exam. The final exam will cover all of the material presented during the class, with a focus on the science of wine and beer. The exam will cover material from the textbooks as well as the material presented during class.
6. Field trips will be scheduled. One is required, and the others are optional but highly recommended. It is here that you see first hand what you have learned.