307547 (v.3) Technology of Brewing and Winemaking 100

Area:	Department of First Year Engineering Studies
Credits:	12.5
Contact Hours:	3.0
The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline.
Lecture:	1 x 2 Hours Weekly
Practical:	1 x 1 Hours Weekly
Syllabus:	An overview of brewing and winemaking, their history and importance in the Australian economy, moulds, yeasts, hops, malting, fermentation, ageing, separation and purification, design and operation, aerobic and anaerobic digestions, wastewater treatment and contaminated soil remediation, economics and safety issues.
To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement.
Field of Education:	010501 Organic Chemistry
SOLT (Online) Definitions*:	Supplemental *Extent to which this unit or thesis utilises online information
Result Type:	Grade/Mark

Availability

Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.