EV 120 - Introduction to Chemistry for Wine Students

Credits: 3
LEC hours per week: 2
LAB hours per week: 2
This is an advanced enology course open only to students enrolled in the Enology and Viticulture program. The purpose of this course is for students to learn the fundamental chemistry needed for the winemaking process. Topics include the metric system, concentrations, mineral ions, molecules, equilibria, acid-based chemistry, and oxidation-reduction reactions relevant to wine. Online homework, 10 laboratory activities, and 2 open-note exams required.
Prerequisite(s): Grade of C or higher in EV 107.
Course Outcomes:

Differentiate mass from moles.
Perform metric conversions needed in winemaking Process.
Calculate density and concentration, including percent by mass and volume, proof, molarity, and normality used in enology laboratory processes.
Identify mineral ions and simple organic compounds in graPes & wine.
Recognize line drawings of molecules significant to winemaking.
Classify properties of molecules important to winemaking.
Differentiate amino acids, proteins, and enzymes that are relevant to wine.
Differentiate alcohols, simple sugars, and complex carbohydrates relevant to wine production.
Apply chemical principles to wine production.

Course Topics:

Chemical nomenclature
Periodic Table
Mass and moles
Distinguish & differentiate density, percent by mass and volume, Proof, molarity and normality
Ions and molecules
Organic line drawings
Hydrophilic versus hydrophobic compounds
Recognize functional groups involved in wine properties
Reversibility and oxidation-reduction reactions
The pH scale and acid-base reactions
Identify relevant organic acids, conjugate bases, and buffers
Identify simple versus complex carbohydrates in wine