12616 (v.2) Wine Production 201

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Area:	Muresk Institute
Contact Hours:	4.0
Credits:	25.0
Lecture:	1 x 4 Hours Weekly
Prerequisite(s):	13464 (v.3) Wine Microbiology 102 or any previous version AND 13465 (v.2) Wine Chemistry 102 or any previous version
Harvesting - hand versus mechanical. Winery establishment and layout - practical aspects. Fittings, variable capacity tanks, program controllers. Grape and must handling procedures - Baume, chemical and enzymatic changes in wines. Crushing, draining and pressing, pumping, cooling, pasteurisation, carbonic maceration.