| Area: |
Muresk Institute |
| Credits: |
25.0 |
| Contact Hours: |
5.0 |
| |
| ** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. ** |
| |
| Lecture: |
1 x 3 Hours Weekly |
| Practical: |
1 x 2 Hours Weekly |
| Prerequisite(s): |
308027 (v.1) Wine Science 501
|
| |
| Syllabus: |
Wine handling and storage, oxidation, maturation and ageing, oak, fining, filtration, wine acidity and tartrate stability, protein stability, microbiological stability, other stabilities, enzymes in winemaking, practical approach to post fermentation handling of wine preparation of wine for packaging. Quality control |
| |
| ** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. ** |
| |
| Field of Education: | 50301 Horticulture |
| Funding Cluster: | 10 - Agriculture |
| SOLT (Online) Definitions*: | Informational
*Extent to which this unit or thesis utilises online information |
| Result Type: | Grade/Mark |
Availability |
| Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information. |
