This course offers an advanced treatment of topics in fining, filtration, blending, wine stabilization, bottling, quality control, sanitation, and compliance. The teaching is supported by an extensive field trip to key NZ wineries.
As part of the course, students will blend, cold and heat stabilize, filter, and bottle wine that students fermented in WINESCI 701.
The skills developed in this course are particularly useful for those wishing to have a career in winemaking, production management, quality assurance, and laboratory supervision.