Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for additional information.

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Course Descriptions: Search Results

CEM 482  Science and Technology of Wine Production

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
CEM 143 or CEM 251 or CEM 351
Recommended Background:
Must be at least 21 years of age.
Restrictions:
Open to seniors or graduate students in the Department of Biosystems and Agricultural Engineering or in the Department of Chemical Engineering and Materials Science or in the Department of Chemistry or in the Department of Food Science and Human Nutrition or in the Department of Horticulture or in the Department of Microbiology and Molecular Genetics or in the Lyman Briggs Chemistry Coordinate Major. Approval of department.
Description:
Origin and history of wine and wine production. Determination and timing of harvest, methods of postharvest handling, storage, and processing of grapes into juice and wine. Physical and chemical changes in wine and processes. Analysis of must and its adjustment, fermentation, fining, and aging. Physiology of yeasts and bacteria involved in winemaking and spoilage. Cellar practices, problems, and operations.
Effective Dates:
FS13 - Open


FSC 482  Science and Technology of Wine Production (Interim Change)

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
CEM 143 or CEM 251 or CEM 351
Recommended Background:
Must be at least 21 years of age.
Restrictions:
Open to seniors or graduate students in the Department of Biosystems and Agricultural Engineering or in the Department of Chemical Engineering and Materials Science or in the Department of Chemistry or in the Department of Food Science and Human Nutrition or in the Department of Horticulture or in the Department of Microbiology and Molecular Genetics or in the Lyman Briggs Chemistry Coordinate Major. Approval of department.
Description:
Origin and history of wine and wine production. Determination and timing of harvest, methods of postharvest handling, storage, and processing of grapes into juice and wine. Physical and chemical changes in wine and processes. Analysis of must and its adjustment, fermentation, fining, and aging. Physiology of yeasts and bacteria involved in winemaking and spoilage. Cellar practices, problems, and operations.
Effective Dates:
FS26 - Open