ENOL 125 - Wine Microbiology

Prerequisite: ENOL 15, ENOL 110; CHEM 150 or ENOL 168
Identification, physiology, and biochemistry of bacteria and yeasts involved in winemaking and spoilage of wines. Vinous and malo-lactic fermentations. Sherry organisms and other film yeasts.

Weekly Lecture Hours: 2
Weekly Lab/Activity Hours: 6
Units: 4

Course Typically Offered: Spring