Course Content (Syllabus)
Growth and composition of grapes, Grape harvesting, transportation to winery and mechanical processing. Composition, examination and processing of must. Alcoholic and other fermentations. Composition, examination, treatments, maturation and ageing of wine. Sulphur dioxide in wine-making. Educational visits to wineries.
grapes, chemical composition, vinification, wine, ageing
Additional bibliography for study
Handbook of Enology, 2nd Edition, Volume 2, The Chemistry of Wine: Stabilization and Treatments
by Pascal Ribereau-Gayon (Editor), Y. Glories (Editor), A. Maujean (Editor), Denis Dubourdieu (Editor)
Oxidation mechanisms occurring in wines (review) Carla Maria Oliveira, António César Silva Ferreira, Victor De Freitas, Artur M.S. Silva,Food Research International, Volume 44, Issue 5, June 2011, Pages 1115–1126