Chemical constitution of grapes

The chemical components of grapes such as water, carbohydrates, acids, alcohols, phenolics, nitrogenous compounds, inorganic substances; the chemical interactions of these elements and how it can give a different personality to the final product, especially during the fermentation process.

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• Financial capability
• Control of expenses
• Food and beverage industry
• Types of wine
• Analyse trends in the food and beverage industries
• Apply requirements concerning manufacturing of food and beverages
• Work in a food processing team
• Filter wine
• Operate pasteurisation processes
• Liaise with colleagues
• Apply GMP
• Apply control process statistical methods