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303413 (v.1) Wine Production 202
Area: Muresk Institute Contact Hours: 5.0 Credits: 25.0 Lecture: 1 x 5 Hours Weekly
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.
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