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Beginning
1
Introduction
2
History
3
Regions/types
4
Commercial process (Production)
5
Science behind wine (fermentation)
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Sensory properties
7
Regulations / Packaging & Labelling
8
Health effect
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Potential Exam Question
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References
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FNH200/Projects/2020/The Food Science behind Champagne
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From UBC Wiki
<
Course:FNH200
|
Projects
|
2020
Introduction
History
Regions/types
Commercial process (Production)
Science behind wine (fermentation)
Sensory properties
Regulations / Packaging & Labelling
Health effect
Potential Exam Question
References
