12614 (v.3) Wine Science 202

Area:

Muresk Institute

Contact Hours:

5.0

Credits:

25.0

Lecture:

1 x 5 Hours Weekly

Prerequisite(s):

12619 (v.2) Wine Production 301 or any previous version
AND
12620 (v.3) Sensory Evaluation 202 or any previous version

A brief history of wine, the science of wine making including discussion of the physical and chemical properties of juice and wine. The identification and culturing of micro organisms involved in wine making. Killer yeasts and yeast spoilage. Wine fermentation, finishing and processing and wine stability.

Availability

Year	Location	Period	Internal	Area External	Central External
2003	Bentley Campus	Semester 2	Y

- Area External refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research.
- Central External refers to external course/units run through the Curtin Bentley-based Distance Education Area.

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