(also offered as OEVI 3P98)
||Identification and enumeration of indigenous micro-organisms in grape must. Alcoholic fermentation; metabolism of nitrogen compounds and organic acids; production of sulphur compounds; killer yeasts; malolactic fermentation; wine spoilage micro-organisms; genetic improvement of wine yeasts.
||Lectures, lab, 6 hours per week.
||open to BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BCHM, BTEC, OEVI majors and OEVI certificate students or permission of the instructor.
||BIOL 2P02, 2P03 (2F01), 2P98 and OEVI 3P25.
||students must be a minimum of 18 years of age. It is strongly recommended that students take BIOL 3P50 prior to or concurrent with BIOL 3P98. Materials fee required.