— Wine Stability

Prerequisites & course information

Course Description: Principles of equilibria and rates of physical and chemical reactions in wines; treatment of unstable components in wines by adsorption, ion exchange, refrigeration, filtration, and membrane processes; and protein, polysaccharide, tartrate, oxidative and color stabilities. Learning Activities: Lecture 2 hour(s), Discussion 1 hour(s). Enrollment Restriction(s): Restricted to Viticulture & Enology; Fermentation Science, Applied Plant Biology majors; graduate students in Food Science, Microbiology, Horticulture and Horticulture & Agronomy groups. Grade Mode: Letter. General Education: Science & Engineering (SE). Learning Activities: Lecture 2 hour(s), Discussion 1 hour(s). Enrollment Restriction(s): Restricted to Viticulture & Enology; Fermentation Science, Applied Plant Biology majors; graduate students in Food Science, Microbiology, Horticulture and Horticulture & Agronomy groups. Grade Mode: Letter. General Education: Science & Engineering (SE).