Teaching
VEN128 Wine Microbiology
Lecture—2 hours. Prerequisite: courses 123 and 124; Microbiology 102 and 102L, or Food Science and Technology 104 and 104L; courses 125 and 126 recommended. Nature, development, physiology, biochemistry, and control of yeasts and bacteria involved in the making, aging and spoilage of wine.—II. (II.) Mills
Oenococcus oeni
VEN128L Wine
Microbiology laboratory
Laboratory—6 hours. Prerequisite: course 123, 124, and 128 (may be taken concurrently), Microbiology 102L or Food Science and Technology 104 and 104L; course 125 and 126 recommended. Restricted to upper division students in fermentation science, viticulture and enology or graduate students in food science. Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine.—II. (II.) Mills
VEN224 Advances in the Science of Winemaking
Lecture—3 hours. Prerequisite: course 125, 126 and graduate standing or consent of instructor. Selected topics in the science and technology of winemaking. Topics drawn from current research of participating faculty. Critical analysis of the technical content of published material.—III. (III.)
Document Actions
