This is an advanced enology course open only to students enrolled in the Enology and Viticulture program. The purpose of this course is for students to learn the fundamental biochemistry needed for the winemaking process. Topics include the metric system, concentrations, mineral ions, molecules, equilibria, acid-based chemistry, and oxidation-reduction reactions. Online homework, two laboratory activities, and two open-note exams required. Prerequisites: Completion of EV 102 with a grade of C or higher and/or Director permission.