12619 (v.2) Wine Production 301

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Area:	Muresk Institute
Contact Hours:	4.0
Credits:	25.0
Fieldwork:	1 x 4 Hours Weekly
Prerequisite(s):	12616 (v.2) Wine Production 201 or any previous version
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.