*OEVI 3P25 - Wine Chemistry

Sugars, acids, nitrogenous compounds in grape juice; antimicrobial and antioxidant activity of sulphur dioxide; must adjustments; biochemistry of alcoholic and malo-lactic fermentation; bitartrate and protein stability; fining agents; wine aging and phenolic oxidation.

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 (2F01), CHEM 2P20 and CHEM 2P42
Cross-Listing(s): BCHM 3P25
Course Notes: Materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that students take BCHM 3P01 prior to or concurrent with OEVI 3P25. 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.