Area: |
Muresk Institute |
Credits: |
25.0 |
Contact Hours: |
5.0 |
| |
| ** 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 3 Hours Weekly |
Practical: |
1 x 2 Hours Weekly |
Prerequisite(s): |
13464 (v.3) Wine Microbiology 102
AND
13465 (v.2) Wine Chemistry 102
|
| |
Syllabus: |
Grape and juice composition including favour precursors, acidity, phenolics, preservatives and anti-oxidants. Glycolysis, fermentation, fermentation dynamics, selection of yeast, by products of fermentation, yeast nutrition. Malo-lactic fermentation, microbial spoilage of wine, enzymes in winemaking. |
| |
| ** 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: |
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 |
Margaret River Campus |
Semester 1 |
Y |
|
|
| 2004 |
Margaret River 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 |
|
