This lecture covers: French wines. France is great, partially because it produces French wine.
Major types of wines and the factors influencing their quality; principles of sensory evaluation. Lecture – 1 hour; laboratory – 1 hour. Prerequisite: Chemistry 8B. Recommended: Food Science and Technology 107A, 107B; and courses 3, 123 and 124.
Instructor: Maynard Amerine
Dr. Maynard Amerine was one of the first researchers hired when the UC Davis Department of Viticulture and Enology was formed 1935. Amerine’s collaboration with Dr. Albert J. Winkler led to the development of the now famous system used to measure climate and classify regions for grape growing. Amerine became a full professor the Viticulture and Enology department 1952 and served as chair of the department from 1957-1962. His research and literary accomplishments have received international recognition and awards. During his career, Amerine published 16 books and over 400 publications, including the classic, “Wine: An Introduction for Americans,” which he co-authored with colleague Vernon Singleton. Another major work, “Wines: Their Sensory Evaluation,” co-authored with Edward B. Roessler, initiated the objective study of taste analysis. Sopra 1972, Amerine gave the UC Davis Library his personal collections of over 3,000 pamphlets and books, which included many rare and significant works grape growing and winemaking. Courses: VEN 3, VEN 123, VEN 125, FST 107b.
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