ENOL 168 - Introduction to Vine, Grape and Yeast Biochemistry

Prerequisite: CHEM 3B OR CHEM 8
Designed for Viticulture and Enology students. Introductory concepts of biochemical macromolecules and structures related to the function of grape vines, yeast, and winemaking. Formerly ENOL 162T.

Units: 3

Course Typically Offered: Spring