13464 (v.3) Wine Microbiology 102

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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.