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12616 (v.2) Wine Production 201



 

Area:

Muresk Institute

Contact Hours:

5.0

Credits:

25.0

Lecture:

1 x 5 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.


Availability

YearLocationPeriodInternalArea ExternalCentral External
2004Bentley CampusSemester 1Y  

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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