Food, Nutrition and Health
Introduction to Wine Science II
3 credits
Review of diverse styles of wine with consideration of classic wine-producing areas. Concepts in wine microbiology/chemistry; overview of steps in grape processing for diverse wine styles. Comparison of regulations for Canadian VQA systems with international systems. Wine sensory analysis.
Average
83.1%
Students
237
Sections
11
Grade distribution. <50: 1, 50-54: 1, 55-59: 2, 60-63: 1, 64-67: 12, 68-71: 8, 72-75: 8, 76-79: 16, 80-84: 38, 85-89: 56, 90-100: 70.
Historical Averages
2014–2025
Lowest section avg
72.8%
Highest section avg
89.0%
Terms offered
11
Some grade ranges were withheld by UBC to protect student privacy and are not shown above.
Grade data from ubc-pair-grade-data.
| Section | Activity | Status | Time | Instructor |
|---|---|---|---|---|
| 001 | Lecture | Open | Mon 16:00-17:00, Wed 16:00-17:00, Fri 16:00-17:00 | Jay Martiniuk |
| L01 | Laboratory | Open | Wed 17:00-18:00 | Jay Martiniuk |
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