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Hopkins class delves into science of wine, beer, cheese and other fermented delicacies

Hopkins class delves into science of wine, beer, cheese and other fermented delicacies

Ben Crane advised his students to take two light sniffs and then one bigger one, as they considered a recent assignment.

"It smells warm," said one student. "Strawberry!" a classmate exclaimed.

The materials for that day's class at the John Hopkins University were supposed to help train noses to probe for scents of oak, cherry, earth and leather, and even paint thinner or a baby's diaper.

"It doesn't smell like a baby diaper," one student said after taking a whiff of white wine, "but it's not good."

The two week winter class is devoted to the science of wine and anything else that is tasty because it has been fermented —...

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