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College of Agricultural Sciences

FST 466 – Chemistry and Biochemistry of Wine (3)

Explores principles of wine production technology from grape berry development through bottling, covering the microbiology and chemistry and biochemistry of fermentation, aging and production practices of red and white table wines as well as sparkling and dessert wines. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.

Continue to Registration.

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
202602432984003Tomasino, E.0TBD1100
Registration Restrictions
Enforced Prereqs: MB 302* [C-] or MB 302H* [C-]
Campus Restrictions: -C (Corv)
Class Notes: Restrictions ending Monday of Week 10 Campus restrictions end Monday of Week 10

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.)
Find textbooks for FST 466 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= Signifies the course as a Baccalaureate Core Course.
= Signifies that fees may apply to the course.
+ = Include restriction.
- = Exclude restriction.
* = Prereq may be taken prior to or simultaneously with this course.