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VEN 128

— Wine Microbiology

(2 units)

Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine.

Prerequisites & course information

Course Description: Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine. Learning Activities: Lecture 2 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE). Learning Activities: Lecture 2 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE).

Sources