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Introduction to wine science (6 points)


Leader: Dr Mary Cole

Not offered in 2003.

Synopsis: The subject covers the areas of wine chemistry and wine microbiology providing the conceptual background for the study of oenology. Wine chemistry covers wine flavours; introductory organic chemistry; carbohydrate and alcohol chemistry; the chemical basis of wine flavours; and analytical techniques used in wine analysis. Wine microbiology covers the natural microbial flora of grapes; the microorganisms used in wine making, particularly yeasts and bacteria. The subject concludes with an examination of factors controlling microbial growth in wine and wine spoilage mechanisms.

Assessment: Written examinations (2 x 90 min): 50% + Written assignment (3000 words): 20% + Laboratory work: 30%

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