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Course Description

    
Students will learn and demonstrate knowledge of chemical processes involved in alcohol and malo-lactic fermentation; know the chemical composition of pigments , tannins and aromatic compounds in wine, plan and implement the addition of sulfur dioxide at all stages of production; knowledge of and perform tests for pH, and titratable and volatile acidity, yeast-available nitrogen,; alcoholic and malo-lactic fermentation; sulfur dioxide content, and volatile acidity.
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