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Curtin University

Areas of Study

Wine Science 502

  • 308032
  • Semester 2
  • 25.0
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Wine handling, storage, oxidation, maturation and ageing, oak, fining, filtration, wine acidity and tartrate stability, protein stability, microbiological stability, other stabilities, enzymes in winemaking. Practical approach to post-fermentation handling of wine and preparation of wine for packaging. Quality control. -- Course Website



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