Lecture—2 hour(s); Discussion—1 hour(s). Prerequisite(s): VEN 124. Restricted to Viticulture & Enology; Fermentation Science, Applied Plant Biology majors; graduate students in Food Science, Microbiology, Horticulture and Horticulture & Agronomy groups. Principles of equilibria and rates of physical and chemical reactions in wines; treatment of unstable components in wines by adsorption, ion exchange, refrigeration, filtration, and membrane processes; and protein, polysaccharide, tartrate, oxidative and color stabilities. (Letter.) GE credit: SE. Effective: 2001 Winter Quarter.