CHEM 480 - Beer, Wine, & Spirits: Ferment
Description
Hours: Three hours lecture per week Prerequisite: CHEM 311, CHEM 314, and student must be at least 21 years of age to enroll and Consent of Instructor Description: This class explores the interface of microbiology, organic chemistry, and biochemistry, using advanced analytical tools. The class focuses on how temperature, water conditions, anaerobe species and strain, sugar solutions, and adjunct ingredients such as hops can be used to manage fermentation outcomes. These concepts are applied practically, with sugar extractions from a variety of vegetable sources such as barley, grapes, and corn. These extracted sugar solutions are fermented using a wide range of anaerobes. Extraction and fermentation products are characterized using GC, HPLC, mass spectrometry, and other methods.
Meeting Information
| Days | Times | Room | Meeting Dates | Instructor |
|---|---|---|---|---|
| M | 12:00 PM - 2:50 PM | Aliso Hall 133 | 1/21/2023 - 5/19/2023 | David Gillespie |
Status: Open
Class Number: 1127
Session: Regular Academic Session
Units: 4.00
Class Components: Laboratory
Career: Undergraduate
Dates: 1/21/2023 - 5/19/2023
Grading: Letter Grade
Class Availability
Information below is 24 hours old.
Enrollment Total: 11
Available Seats: 1
Wait List Capacity: 0
Wait List Total: 0
Enrollment Information
- Upper Division
- CS Numbers 15-17
- Lab Fee $80