Area: |
Muresk Institute |
Credits: |
25.0 |
Contact Hours: |
5.0 |
| |
| ** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. ** |
| |
Lecture: |
1 x 5 Hours Weekly |
Prerequisite(s): |
12614 (v.3) Wine Science 202 or any previous version
|
| |
Syllabus: |
Production principles and wine making techniques associated with the production of sparkling and fortified wines, a study of wine flavour red wines, colour and ageing. Structural biosynthetic and reaction mechanisms involved. Identification of how those mechanisms unfold in the wine making process. Grape development, yeast growth and storage. |
| |
| ** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. ** |
| |
Field of Education: |
50303 Viticulture |
HECS Band (if applicable): |
2 |
|
Extent to which this unit or thesis
utilises online information: |
Not Categorised |
Result Type: |
Grade/Mark |
|
Availability |
| Year |
Location |
Period |
Internal |
Area External |
Central External |
| 2004 |
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 |
|
