13464 (v.3) Wine Microbiology 102

Area:

School of Biomedical Science

Contact Hours:

5.0

Credits:

25.0

Other:

1 x 5 Hours Weekly

Prerequisite(s):

7078 (v.6) Chemistry 141 or any previous version

The role of yeast and bacteria in wine production, emphasising their metabolic biochemistry and factors affecting growth. The influence of the organisms upon the composition of wines, from beneficial and undersirable aspects (spoilage) to the effect on final product quality.

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

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