303314 (v.1) Winery Engineering 302
| Area: | Muresk Institute |
| Contact Hours: | 5.0 |
| Credits: | 25.0 |
| 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
|
| 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. |
Current as of: October 30, 2003 13:11:55
CRICOS provider code 00301J
