|
| |
12614 (v.3) Wine Science 202
Area: | Muresk Institute |
Contact Hours: | 5.0 |
Credits: | 25.0 |
Lecture: | 1 x 5 Hours Weekly |
Prerequisite(s): | 12619 (v.2) Wine Production 301 or any previous version
AND
12620 (v.3) Sensory Evaluation 202 or any previous version
|
| Wine handling and storage, oxidation, maturation and ageing, Oak, fining, filtration and tartrate stability, Protien stability, Microbiological stability, other stabilities, enzymes in winemaking, practical approach to post fermentation handling of wine,preperation of wine for packaging, quality control. |
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley 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 |
|
Click here for a printable version of this page
|
|
|
|
