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College of Agricultural Sciences
FST 469 – Production and Analysis of Wine (2)
Examines the fundamentals of red and white wine production including procedures and equipment used and application of key chemical, microbial, and sensory analysis techniques to assess wine. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.
For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.
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Term | CRN | Sec | Cr | P/N | Instructor | Type | Status | Cap | Avail | WL Cap | WL Avail |
---|---|---|---|---|---|---|---|---|---|---|---|
Sp24 | 59185 | 400 | 2 | Staff | Online | Cancelled | 0 | 0 | 0 | 0 | |
Registration Restrictions Enforced Prereqs: FST 466 [D-] and FST 479* [D-] | |||||||||||
Class Notes: | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus. |
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