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303314 (v.1) Winery Engineering 302
Area: Muresk Institute Contact Hours: 5.0 Credits: 25.0 Lecture: 1 x 2 Hours Weekly Tutorial: 1 x 1 Hours Weekly Laboratory: 1 x 2 Hours Weekly Prerequisite(s): 12616 (v.2) Wine Production 201 or any previous version
Examination of the biochemistry of fermentation, and the theories underlying genetic engineering. This knowledge is used to examine the role of genetic engineering in plant, yeast and bacteria improvement for winemaking. Sources and applications of enzymes in winemaking are considered. The role of genetically modified organisms in winemaking is investigated.
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