FDST2330 — Analysis of Must and Wine

Add to Publication A study in the principles and practices of must, wine and fermented beverages analysis, including analytical procedures for testing free and total sulfur dioxide, volatile and titratable acidity, pH, Brix and alcohol. Semester Hours: CIP: 01.1001 at: NLC: No NVC: No PAC: Yes SAC: No SPC: No Click here for course schedule information.