CEM 482 - Science and Technology of Wine Production

Origin and history of wine and wine production. Determination and timing of harvest, methods of postharvest handling, storage, and processing of grapes into juice and wine. Physical and chemical changes in wine and processes. Analysis of must and its adjustment, fermentation, fining, and aging. Physiology of yeasts and bacteria involved in winemaking and spoilage. Cellar practices, problems, and operations.

Average Grade - 3.737
Median Grade - 4.0
245 total students

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