This reference describes the indicated catalogue. Check with the institution to confirm the current offer and the conditions applicable to your intake.
Description
Wine Chemistry (also offered as BCHM 3P25 ) Sugars, acids, nitrogenous compounds in grape juice; antimicrobial and antioxidant activity of sulphur dioxide; must adjustments; biochemistry of alcoholic and malo-lactic fermentation; bitartrate and protein stability; fining agents; wine aging and phenolic oxidation. Lectures, lab, 6 hours per week. Restriction: open to OEVI, BCHM , BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor. Prerequisite(s): BIOL 2P02 , 2P03 (2F01), CHEM 2P20 and 2P42 . Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that students take BCHM 3P01 prior to or concurrent with OEVI 3P25. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term. *
Prerequisites
- Prerequisite(s): BIOL 2P02 , 2P03 (2F01), CHEM 2P20 and 2P42 .
Conditions and arrangements
- Restriction: open to OEVI, BCHM , BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor.
- Prerequisite(s): BIOL 2P02 , 2P03 (2F01), CHEM 2P20 and 2P42 .
- Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that students take BCHM 3P01 prior to or concurrent with OEVI 3P25. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term. *
Reference text in its original language
Wine Chemistry (also offered as BCHM 3P25 ) Sugars, acids, nitrogenous compounds in grape juice; antimicrobial and antioxidant activity of sulphur dioxide; must adjustments; biochemistry of alcoholic and malo-lactic fermentation; bitartrate and protein stability; fining agents; wine aging and phenolic oxidation. Lectures, lab, 6 hours per week. Restriction: open to OEVI, BCHM , BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor. Prerequisite(s): BIOL 2P02 , 2P03 (2F01), CHEM 2P20 and 2P42 . Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that students take BCHM 3P01 prior to or concurrent with OEVI 3P25. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term. *
- Prerequisite(s): BIOL 2P02 , 2P03 (2F01), CHEM 2P20 and 2P42 .
- Restriction: open to OEVI, BCHM , BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor.
- Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that students take BCHM 3P01 prior to or concurrent with OEVI 3P25. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term. *
Sources and references
Dates and sources are retained to help you verify the information. Translations are provided to facilitate reading; the official source governs conditions and requirements.
Source reference : https://brocku.ca/webcal/2024/undergrad/oevi.html