Course Information
Course Code OEVI 3P98
(also offered as BIOL 3P98)
Course Title Wine Microbiology
Description 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.
Course Format Lectures, lab, 6 hours per week.
Restrictions open to OEVI, BCHM, BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor.
Prerequisite(s) OEVI 3P25, BCHM 3P01, BIOL 2P02, 2P03 (2F01) and 2P98.
Notes students must be a minimum of 18 years of age. It is strongly recommended that students take BIOL 3P50 prior to or concurrent with OEVI 3P98. Materials fee required.