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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.


Availability

YearLocationPeriodInternalArea ExternalCentral External
2004Bentley CampusSemester 2Y  

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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