Wine handling and storage, oxidation, maturation and ageing, oak, fining, filtration 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 and quality control. -- Course Website
Prerequisites: 312408 (v.2)<br/> Wine Science 201<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> OR<br/><br/> <br/> 308401 (v.2)<br/> Wine Science 201<br/> <br/> or any previous version
