Enology and Wine Biotechnology

3 credits

Yeasts and bacteria involved in wine making, metabolic pathways leading to the production of flavour and spoilage compounds, genetic improvement of wine yeasts, and red and white wine fermentations. Approaches and technologies for the improvement of wine safety. Sensory evaluation of wines. Prerequisite: One of BIOL 335, MICB 325, FNH 313, BIOC 302.