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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.


Availability

YearLocationPeriodInternalArea ExternalCentral External
2003Bentley CampusSemester 2YY 

- 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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