Area: | Muresk Institute |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 5 Hours Weekly |
Prerequisite(s): | 12614 (v.3) Wine Science 202 or any previous version
|
Syllabus: | Production principles and wine making techniques associated with the production of sparkling and fortified wines, a study of wine flavour red wines, colour and ageing. Structural biosynthetic and reaction mechanisms involved. Identification of how those mechanisms unfold in the wine making process. Grape development, yeast growth and storage. |
| |
Field of Education: | 50303 Viticulture | HECS Band (if applicable): | 2 |
|
Extent to which this unit or thesis utilises online information: | Not Categorised | Result Type: | Grade/Mark |
|
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
|
