VMW 245 - Wine Clarification and Stabilization

Lecture Hours: 3
Lab Hours: 2
Credit Hours: 4

Focuses on wine processing practices and quality control management. Covers physical, chemical, and microbial stabilization of new wines, including tartrates, proteins, oxidation, reduction, color and phenols, microbial stability, use of fining agents, and causes and corrections of wine defects.

Prerequisite: VMW 244 with a grade of C or better; or consent of instructor.