Terroir
| dc.contributor.author | Balkwill Tweedie, Victoria | |
| dc.contributor.author | Bettencourt, Jesse | |
| dc.contributor.author | Buchanan, John | |
| dc.contributor.author | Dipucchio, Rebecca | |
| dc.contributor.author | Englert, Rebecca | |
| dc.contributor.author | Galli, Matt | |
| dc.contributor.author | Homayoun, Madeena | |
| dc.contributor.author | Ingram, Rebekah | |
| dc.contributor.author | Kasper, Alexandra | |
| dc.contributor.author | Kosziwka, Kerri | |
| dc.contributor.author | Lauman, Philip | |
| dc.contributor.author | Ling, Melissa | |
| dc.contributor.author | Mabee, Mercedes | |
| dc.contributor.author | MacDonald, Mary Kate | |
| dc.contributor.author | Martin, Harrison | |
| dc.contributor.author | McPherson, Sarah | |
| dc.contributor.author | Minassian, Lori | |
| dc.contributor.author | Moor, Kira | |
| dc.contributor.author | Pryke, Daniella | |
| dc.contributor.author | Richardson, Mackenzie | |
| dc.contributor.author | Rotondi, Jacqueline | |
| dc.contributor.author | Samant, Pratik | |
| dc.contributor.author | Shephard, Alex | |
| dc.contributor.author | Spinelli, Christina | |
| dc.contributor.author | Stewart, Hanna | |
| dc.contributor.author | Strobel, Adelle | |
| dc.contributor.author | Turner, Eric | |
| dc.contributor.author | Valdron, Jared | |
| dc.contributor.author | Wells, George | |
| dc.contributor.author | White, Josanne | |
| dc.contributor.author | Windeler, Ben | |
| dc.contributor.author | Yun, David | |
| dc.contributor.department | Science | en_US |
| dc.date.accessioned | 2020-05-18T20:42:30Z | |
| dc.date.available | 2020-05-18T20:42:30Z | |
| dc.date.issued | 2013 | |
| dc.description.abstract | Working in small groups, students in ISCI 3A12 examined the science behind wine making, from the art of viticulture to its eventual consumption by the public. Students performed literature-based reviews and original research in order to understand the wine industry and its complexity; including the environmental requirements and consequences of winemaking, the short- and long-term health effects of drinking wine, and what factors contribute to the quality, aroma, and taste of wine. This research was formatted to resemble a publicly accessible scientific article, and compiled to create each Vintage of Terroir. | en_US |
| dc.identifier.uri | http://hdl.handle.net/11375/25450 | |
| dc.language.iso | en | en_US |
| dc.publisher | Integrated Science Program | en_US |
| dc.subject | terroir | en_US |
| dc.subject | wine | en_US |
| dc.subject | science | en_US |
| dc.title | Terroir | en_US |
| dc.title.alternative | Terroir Vintage 2013 | en_US |
| dc.type | Article | en_US |