AGRI1100 — Introduction to Wine Microorganisms
This course is an introduction to the basic principles of wine microbiology and the variety of microorganisms frequently encountered in the wine making process. Yeasts, bacteria, and molds play vital roles in the production of wine, both beneficial and harmful. The course covers morphology, reproduction, and sensory attributes of wine microorganisms in order to understand their influence on wine making, and provide a basic understanding of effective management of microorganisms. Prerequisite(s): ACT Reading score of 19 or satisfactory placement scores or completion of Learning Support Reading Previously VITT 1100
Prerequisites: VITT1100