13464 (v.3) Wine Microbiology 102



 

Area:School of Biomedical Science
Contact Hours:5.0
Credits:25.0
Other:1 x 5 Hours Weekly
Prerequisite(s):7078 (v.6) Chemistry 141 or any previous version
The role of yeast and bacteria in wine production, emphasising their metabolic biochemistry and factors affecting growth. The influence of the organisms upon the composition of wines, from beneficial and undersirable aspects (spoilage) to the effect on final product quality.
YearLocationPeriodInternalArea ExternalCentral External
2003Bentley CampusSemester 2YY 

 

Copyright and Disclaimer
Current as of: August 29, 2003     15:52:10
CRICOS provider code 00301J