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Stephan Sommer

Associate Professor and Fermentation Extension Specialist | Food Science
Teaching Focus

FDSC 222 Vines and Wines, FDSC 310 Wine Science, FDSC 210 The Science of Brewing

Research Questions
  • Colloidal stability in wine with focus on polysaccharide interactions
  • Microbial interactions during fermentation
  • Sustainable winemaking practices with focus on regeneration of fining agents
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 310 - Wine Science
3 credit hour(s)

Overview of the winemaking process, components important in winemaking, and wine quality.

Registration Restriction(s): Junior standing or higher

Semesters Offered: Fall
PLSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (Same as FDSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester. Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Davadant, Pierre

Semesters Offered: Fall
Picture of Stephan Sommer

ssommer@tennessee.edu

Google Scholar
ORCID: 0000-0002-1958-5307
Curriculum Vitae
201C McLeod Food Science Bldg
2510 River Drive
Knoxville, TN 37996
Responsible Area(s)
  • Agriculture and Natural Resources

Stephan Sommer

Associate Professor and Fermentation Extension Specialist | Food Science
Picture of Stephan Sommer image

ssommer@tennessee.edu

Google Scholar
ORCID: 0000-0002-1958-5307
Curriculum Vitae
201C McLeod Food Science Bldg
2510 River Drive
Knoxville, TN 37996
Responsible Area(s)
  • Agriculture and Natural Resources
Teaching Focus

FDSC 222 Vines and Wines, FDSC 310 Wine Science, FDSC 210 The Science of Brewing

Research Questions
  • Colloidal stability in wine with focus on polysaccharide interactions
  • Microbial interactions during fermentation
  • Sustainable winemaking practices with focus on regeneration of fining agents
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 310 - Wine Science
3 credit hour(s)

Overview of the winemaking process, components important in winemaking, and wine quality.

Registration Restriction(s): Junior standing or higher

Semesters Offered: Fall
PLSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (Same as FDSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester. Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Davadant, Pierre

Semesters Offered: Fall