Online Courses Handbook 2003

303314 (v.1) Winery Engineering 302

Area:	Muresk Institute of Agriculture
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.