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12614 (v.3) Wine Science 202
Area: Muresk Institute Contact Hours: 5.0 Credits: 25.0 Lecture: 1 x 5 Hours Weekly Prerequisite(s): 12619 (v.2) Wine Production 301 or any previous version
AND
12620 (v.3) Sensory Evaluation 202 or any previous version
A brief history of wine, the science of wine making including discussion of the physical and chemical properties of juice and wine. The identification and culturing of micro organisms involved in wine making. Killer yeasts and yeast spoilage. Wine fermentation, finishing and processing and wine stability.
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