WINE 123 Causation and Detection of Wine Faults Description: An introductory wine sensory course designed to teach basic analytical wine tasting techniques and expose students to the causes and effects that result in flaws and faults in wine. Curriculum covers sensory physiology, analytical tasting, and the basic chemistry and microbiology of winegrowing and winemaking practices that result in wine defects. The course offers coaching to support mastery of individual sensory thresholds and develops wine sensory expertise that is useful at all levels of the wine industry. Prerequisites: Minimum Age 18 or older Recommended Preparation: Eligibility for ENGL 100 or ESL 100 or equivalent; and Course Completion of WINE 1 OR VIT 1 Limits on Enrollment: Must be 18 years or older Repeatability: Two Repeats if Grade was D, F, NC, or NP Fee: $10.00 Grading Type: Grade or P/NP Sections listed are for

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 6308 Th 6:00 pm - 9:20 pm Parker Wong D Online Online 1.50 Ended 28 24 4 04/01-05/20 5/20/2021     This class is fully remote. The schedule of Zoom meetings and/or use of pre-recorded lectures is to be determined by the instructor. More information to come in the course syllabus.   The above section is VA Approved