#BIOL 3P98 - Wine Microbiology

Identification and enumeration of indigenous micro-organisms in grape must. Alcoholic fermentation; metabolism of nitrogen compounds and organic acids; production of sulphur compounds; killer yeasts; malolactic fermentation; wine spoilage micro-organisms; genetic improvement of wine yeasts.

Course Format: Lectures, lab, 6 hours per week.
Restrictions: Open to GRWI, OEVI, BCHM, BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and GRWI, OEVI certificate students or permission of the instructor.
Prerequisite(s): BIOL 2P02, BIOL 2P03 (BIOL 2F01), BIOL 2P98 and OEVI 3P25
Cross-Listing(s): OEVI 3P98
Course Notes: Students must be a minimum of 18 years of age. It is strongly recommended that students take BIOL 3P50 prior to or concurrent with BIOL 3P98. Materials fee required. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.