12616 (v.2) Wine Production 201
| Area: | Muresk Institute |
| Contact Hours: | 4.0 |
| Credits: | 25.0 |
| Lecture: | 1 x 4 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. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 1 | Y | | | |
Current as of: August 29, 2003 15:52:10
CRICOS provider code 00301J
