— Wine Microbiology Laboratory

Prerequisites & course information

This version has ended; see updated course, below. Course Description: Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine. Learning Activities: Laboratory 6 hour(s). Enrollment Restriction(s): Restricted to upper division major students in fermentation science or viticulture & enology; graduate students in the food science program. Grade Mode: Letter. General Education: Science & Engineering (SE); Visual Literacy (VL); Writing Experience (WE). VEN 128L — Wine Microbiology Laboratory (2 units) Course Description: Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine. Prerequisite(s): VEN 123 ; VEN 124 ; VEN 128 (can be concurrent); MIC 103L . Learning Activities: Laboratory 6 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE); Visual Literacy (VL); Writing Experience (WE). This course version is effective from, and including: Winter Quarter 2027. Learning Activities: Laboratory 6 hour(s). Enrollment Restriction(s): Restricted to upper division major students in fermentation science or viticulture & enology; graduate students in the food science program. Grade Mode: Letter. General Education: Science & Engineering (SE); Visual Literacy (VL); Writing Experience (WE). VEN 128L — Wine Microbiology Laboratory (2 units) Course Description: Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine. Prerequisite(s): VEN 123 ; VEN 124 ; VEN 128 (can be concurrent); MIC 103L . Learning Activities: Laboratory 6 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE); Visual Literacy (VL); Writing Experience (WE). This course version is effective from, and including: Winter Quarter 2027.