12616 (v.4) Wine Production 201

Area:	Department of Agribusiness
Credits:	25.0
Contact Hours:	4.0
The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline.
Lecture:	1 x 4 Hours Weekly
Prerequisite(s):	13464 (v.4) Wine Microbiology 102 or any previous version AND 13465 (v.3) Wine Chemistry 102 or any previous version
Syllabus:	Definition of wine. Winemaking calculations. Winemaking processes and options. Harvest criteria. Crushing, draining and pressing. White winemaking options, juice, fermentation and post fermentation. Red winemaking options, fermentation, cap management and extraction. Red fermentation equipment
To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement.
Field of Education:	050100 Agriculture (Narrow Grouping)
SOLT (Online) Definitions*:	Informational *Extent to which this unit or thesis utilises online information
Result Type:	Grade/Mark

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.