VIEN 4600

Last Updated

  • Schedule of Classes - June 22, 2015 4:42PM EDT
  • Course Catalog - June 11, 2015 6:21PM EDT

VIEN 4600
Wine and Food Fermentations

Course information provided by the Courses of Study 2014-2015.

Study of the microbial ecology of food and wine fermentations. Emphasis is on the three main groups of wine organisms (yeasts, acetic and lactic acid bacteria) and the interactions between them. Course material covers nutritional requirements, metabolism & flavor production, reproduction, managing microbial growth and spoilage, and microbiology techniques important to the food and wine industry & to research in this area. Other food fermentations by these microbial groups, including yogurt, beer, kombucha and vegetable fermentations, are highlighted to emphasis the application of fermentation knowledge to production of many different foods.

When Offered Spring.

Permission Note Enrollment preference given to: 20 Viticulture and Enology majors.
Prerequisites/Corequisites Prerequisite: BIOMI 2900 or equivalent.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 4600

  • 3 Credits Graded

  •  3708 VIEN 4600   LEC 001

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  • Prerequisite: BIOMI 2900. Recommended prerequisite: FDSC 1104.

  •  3709 VIEN 4600   LAB 401

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