Chemical and Microbiological Processes in Winemaking

Duration: 3 hours

Winemaking is based on one simple biochemical reaction that converts sugar to alcohol. When a sugar (such as fructose or glucose) is combined with yeast bacteria and allowed to ferment it changes form to produce ethyl alcohol plus carbon dioxide and energy. In this course, you'll learn the basic definitions and processes used to make wine.



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Please note: Course notes are provided in PDF format for your convenience and can be downloaded to print or view on your device.


Self Assessment Test