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 791-047 Oenology B

Credit Points

7.5

Coordinator

Dr D McGillivery

Prerequisites

Oenology A.

Semester

1 and 2 (view timetable)

Contact

3 hours per week

Subject Description

The objective of this subject is to enable students to be familiar with:

  • white table wine production;

  • red table wine production;

  • sparkling wine production;

  • production of dessert wines;

  • wine processing equipment;

  • winery design and establishment;

The content includes: Wine making practices and principles used in the production of standard wine types, the methods of vinification required for different grape varieties, juice conditioning, acidity adjustments, physical instabilities, and various treatments of wines including fining (adsorption), clarification, refrigeration, filtration, ion exchange, and a systematic overview of unit operations and processing equipment for commercial wineries, crushes, drainers, presses, centrifuges, filters, membrane filters, pumps and filling, heat exchange and refrigeration.

Assessment

Two assignments of 1500 words (20% and 25%); two hour examination (40%); practical examination (15%).

Search : Index : Institute of Land and Food Resources : Bachelor of Applied Science, Advanced Diploma of Applied Science and Diploma of Applied Science
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Status:                   Official 1999
Last Modified:            Tuesday October 20 11:51
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Authorised by:            Academic Registrar
Email Enquiries:          Course_Information@registrar.unimelb.edu.au