FDST 2330 - Analysis of Must and Wine

Designed for training students entering the field of viticulture and enology in the principles and practices of wine and fermented beverage analysis including tests for free and total SO2, volatile and titratable acidity, pH, Brix and total alcohol.

Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0

Prerequisites:

Last updated: 11/09/2018