Area: | Muresk Institute |
Credits: | 25.0 |
Contact Hours: | 5.0 |
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
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Syllabus: | 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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Unit Outcomes: | On Successful completion of this unit students will be able to understand a range of significant metabolic pathways critical to winemaking. Understand the basis of genetic engineering and its application to the wine industry, investigate current biotechnological advances in the wine industry. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Lehninger A.L, Nelson D, Cox, M., (1993), Principles of Biochemistry, 2nd ed, New York, Worth Publishers. Jackson, R. (2000), Wine Science, 2nd ed, San Diego, Academic Press. |
Unit Texts: | Ribereau-Gayon, P, ed., (2000), Handbook of Enology, Vol 1, Chichester, John Wiley & Sons. |
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Unit Assessment Breakdown: | Continuous Assessment 100% |
Field of Education: | 50100 Agriculture (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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AvailabilityAvailability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.
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