School of Chemical Sciences


Course details: WINESCI708 Post-fermentation Processes in Winemaking

Description: Covers the theory and practice of fining, filtration and other methods of wine clarification.Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation.Quality control methods used during processing, aging and packaging will also be addressed.

Semester: Second Semester
Coordinator: Mr Neill John Culley
Phone: + 64 21510187
Email: n.culley@auckland.ac.nz
Prerequisite: None