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3 course outlines found

1

WINESCI 708

: Post-fermentation Processes in Winemaking
2022 Semester Two (1225)
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
Subject: Wine Science
No pre-requisites or restrictions
2

WINESCI 708

: Post-fermentation Processes in Winemaking
2021 Semester Two (1215)
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
Subject: Wine Science
No pre-requisites or restrictions
3

WINESCI 708

: Post-fermentation Processes in Winemaking
2020 Semester Two (1205)
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
Subject: Wine Science
No pre-requisites or restrictions

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