312412 (v.2) Wine Science 202
Note
Tutition Patterns
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.
Unit references, texts and outcomes
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.
| Area: | Department of Environment and Agriculture |
|---|---|
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| Lecture: | 1 x 5 Hours Weekly |
| Practical: | 5 x 2 Hours Yearly |
| Prerequisite(s): |
312408 (v.2)
Wine Science 201
or any previous version
OR 308401 (v.2) Wine Science 201 or any previous version |
| Syllabus: | Wine handling and storage, oxidation, maturation and ageing, oak, fining, filtration and tartrate stability, protein stability, microbiological stability, other stabilities, enzymes in winemaking, practical approach to post-fermentation handling of wine and preparation of wine for packaging and quality control. |
| Field of Education: | 019905 Food Science and Biotechnology |
| SOLT (Online) Definitions*: | Informational *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.
