| 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 or any previous version
|
| |
| Syllabus: |
Secondary fermentation of sparking bases, production of sweet white table wines, fortified wines and distilled spirits. Sensory evaluation of distilled spirits. Label integrity program, winemaking approaches, ethical issues for the wine industry. |
| |
| ** 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. |
