B016403 - WINE MICROBIOLOGY

Italian

The course is aimed to give students an integrated account of the nature, development, physiology, biochemistry and control of microorganisms involved in the winemaking

1. Ribereau-Gayon P. et al. Trattato di Enologia, volume I e II, Edagricole, Bologna, 2007
4. Cavazza, Tini, Zambonelli Microbiologia Enologica in Laboratorio, Casa Editrice REDA, Torino, 2006
2. Microbiologia del vino Autori vari a cura di: Vincenzini, Romano, Farris. Casa Editrice Ambrosiana, Milano, 2005

Knowledge acquired:
Knowledge of the nature, development, and control of yeasts and bacteria involved in wine-making.
Competence acquired (at the end of the course):
Knowledge of morphological, functional and metabolic properties of wine microorganisms. Knowledge of factors affecting microbial growth. Knowledge of the role of yeast and bacteria during wine production.
Skills acquired (at the end of the course):
Ability to use aseptic techniques. Ability to differentiate microorganisms by using microscopic techniques as well as physiological and biochemical tests. Ability to isolate, grow and enumerate different microorganisms.
Students completing the course should be able to control alcoholic and malolactic fermentation as well as to use selected cultures in the induction of fermentations.

Courses required:
General and Inorganic Chemistry, Organic Chemistry
Courses recommended:
Oenological practices

Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 150
Hours reserved to private study and other indivual formative activities: 102
Contact hours for: Lectures (hours): 27
Contact hours for: Laboratory (hours): 21
Seminars (hours): 0
Stages: 0
Intermediate examinations: 0

Frequency of lectures and lab: although non compulsory, is strongly recommended
Teaching tools:
Video projector, PC, overhead projector, laboratory

Written examination in order to assess acquired competencies on morphology, physiology and metabolism of wine microorganisms as well as on factors influencing their growth in winemaking.

Yeasts: ecology of alcoholic fermentation. Metabolism of sugar, nitrogen and sulfur compounds. Nutritional, physical and chemical factors influencing the growth and metabolic activity of yeasts in grape juice and wine, Cause and prevention of stuck and slaggish fermentation. Wine selected yeast: characters of selection.
Growth of lactic acid bacteria and malolactic fermentation of wine. Use of selected culture of malolactic bacteria to induce malolactic
fermentation. Contribute of malolactic fermentation to wine quality.
Role of acetic acid bacteria on wine quality.
Microorganisms as agents of wine defects.
Laboratory experiences:
Trials of Saccharomyces cerevisiae strain selection and use of selected yeast strains in microvinification fermentations. Chemical and sesory chacacterization of obtained experimental wines. Experiences of inoculation and control of malactic fermentation by using selected cultures of lactic acid bacteria.
Microscopic observation of wine microorganisms directly and after different staining (Gram staining, methylene blue yeast staining)