(also offered as BCHM 3P25)
||Sugars, acids, nitrogenous compounds in grape juice; antimicrobial and antioxidant activity of sulphur dioxide; must adjustments; biochemistry of alcoholic and malo-lactic fermentation; bitartrate and protein stability; fining agents; wine aging and phenolic oxidation.
||Lectures, lab, 6 hours per week.
||open to OEVI, BCHM, BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor.
||BIOL 2P02, 2P03 (2F01), CHEM 2P20 and 2P42.
||materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that students take BCHM 3P01 prior to or concurrent with OEVI 3P25.