OENOLOGY 3007WT - Stabilisation and Clarification III
General Course Information
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Course Details
| Course Code | OENOLOGY 3007WT | ||
| Course | Stabilisation and Clarification III | ||
| Coordinating Unit | School of Agriculture, Food & Wine, Faculty of Sciences | ||
| Term | Semester 1 2013 | ||
| Mode | Internal | ||
| Level | Undergraduate | ||
| Location/s | Waite | ||
| Units | 3 | ||
| Contact | Up to 6 hours per week | ||
| Prerequisites | OENOLOGY 2503WT | ||
| Corequisites | Not applicable | ||
| Incompatible | Not applicable | ||
| Assumed Knowledge | Not applicable | ||
| Restrictions | Not applicable | ||
| Quota | Not applicable | ||
| Course Description | Principles and practices of wine clarification and stabilisation. Protein, tartrate, metal, colour oxidative, and microbiological stability and stability testing of wine. Wine clarification by means of settling, centrifugation, filtration and fining. | ||
Detailed Course Information
Includes Learning Objectives, Learning Resources, Teaching & Learning
Course Timetable
The full timetable of all activities for this course can be accessed from the Course Planner.
