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12616 (v.2) Wine Production 201
Area: Muresk Institute of Agriculture Contact Hours: 4.0 Credits: 25.0 Lecture: 1 x 4 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
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.
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