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. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 2 | Y | Y | | |
Current as of: October 30, 2003 13:11:55
CRICOS provider code 00301J
