303413 (v.1) Wine Production 202

Area:	Muresk Institute
Contact Hours:	5.0
Credits:	25.0
Lecture:	1 x 5 Hours Weekly
The theory and principles of physical and chemical changes in musts and wines, adjustments of must, fining treatments, protein and colour instability. Membrane filtering, maturation, bottling, ageing, packaging and current trends in wine production and processing. Faults, quality control, economic, legal and market considerations in production and decision making.
Availability Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.

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