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
|
| Wine handling and storage, oxidation, maturation and ageing, Oak, fining, filtration and tartrate stability, Protien stability, Microbiological stability, other stabilities, enzymes in winemaking, practical approach to post fermentation handling of wine,preperation of wine for packaging, quality control. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 2 | Y | | | |
Current as of: October 30, 2003 13:11:55
CRICOS provider code 00301J
