Grape Ripening, Pre-harvest Operations, Desteming/crushing, Sulfur-dioxide, Skin Contact, Must Corrections, Wine Yeast, Fermentation (alcoholic Fermentation, Stuck Fermentation, By-products, Malo-lactic Fermentation), Residual Sugar, Basic Cellar Operations (racking, Stabilization, Filtration, Blending, Fining, Storage, Sanitation), Aging, Oak Barrels, Bottling, Quality Control, Wine Spoilage, Special Wines.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies |Graduate Studies
Pre-required courses

(64322 - Food Chemistry and 125801 - Organic Chemistry)

Semestrial Information

Weekly Hours

2 Academic Credit • 2 Lecture Hours

Responsible(s)

Yair Margalit


Exams
Session A: 03-02-2022 13:00 - 14:00
  • הנ.מזון 100. 247. 300.
  • ויזין 1.
Session B: 08-03-2022 13:00 - 15:00
  • הנ.מזון 100. 247.
Session C: 29-03-2022 17:00 - 19:00
  • הנ.מזון 247.

Registration Groups
10
Lecture Wednesday 08:30 - 10:30 הנ.מזון 300 | Yair Margalit | Areen Ashkar
Weekly Hours

2 Academic Credit • 2 Lecture Hours

Responsible(s)

Yair Margalit


Exams
Session B: 02-03-2021
  • אין בחינה

Registration Groups
10
Lecture Tuesday 08:30 - 10:30 הנ.מזון 300 | Yair Margalit