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12616 (v.2) Wine Production 201
Area: | Muresk Institute |
Contact Hours: | 5.0 |
Credits: | 25.0 |
Lecture: | 1 x 5 Hours Weekly |
Prerequisite(s): | 13464 (v.3) Wine Microbiology 102 or any previous version
AND
13465 (v.2) Wine Chemistry 102 or any previous version
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| Harvesting - hand versus mechanical. Winery establishment and layout - practical aspects. Fittings, variable capacity tanks, program controllers. Grape and must handling procedures - Baume, chemical and enzymatic changes in wines. Crushing, draining and pressing, pumping, cooling, pasteurisation, carbonic maceration. |
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 1 | 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 |
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