Wine Microbiology

Abstract

This is a specialised subject, covering the physiology and biochemistry of yeast and bacterial growth during wine fermentation and conservation. Aspects of microbial control from grape harvest to bottling of wine will also be considered. This subject commences in session 1 and concludes in session 2 in the calendar year of enrolment. Students must enrol in both sessions 1 and 2. It is not possible to commence this subject in session 2. Distance Education students are required to attend a compulsory intensive as a requirement for this subject.

Syllabus

Ecological aspects of the alcoholic fermentation : species of yeasts active during wine fermentations; factors affecting their growth and metabolism;Biochemistry of flavour and aroma production by yeasts during the alcoholic fermentation;Bacterial ecology of the malolactic fermentation : interplay of bacterial species during the malolactic fermentation; impact of wine environment on … For more content click the Read More button below.

Ecological aspects of the alcoholic fermentation : species of yeasts active during wine fermentations; factors affecting their growth and metabolism;
Biochemistry of flavour and aroma production by yeasts during the alcoholic fermentation;
Bacterial ecology of the malolactic fermentation : interplay of bacterial species during the malolactic fermentation; impact of wine environment on bacteria during this process; modifications to wine flavour and aroma resulting from the malolactic fermentation;
Role of yeasts and bacteria in spoilage reactions : ecology of spoilage activity; flavour and aroma modifications during spoilage by various microorganisms; control of spoilage microorganisms;
Control of microorganisms during winemaking : chemical additions to wines; impact of variations in processing technique.

Learning outcomes

Upon successful completion of this subject, students should:

be able to critically evaluate the impact of altered wine chemical composition and storage conditions on the ecology and physiology of microorganisms

be able to critcally reflect and adjust grape chemical compositional measures to impact microbial growth during alcoholic and malolactic fermentation

be able to critically evaluate wine storage options for control of spoilage microorganisms during winemaking and wine conservation;

be able to demonstrate an understanding of the basic techniques used in the study of wine microorganisms.

be able to critically evaluate the impact of specific wine production techniques on the physiology and biochemistry of the alcoholic fermentation by wine yeasts

be able to apply specific wine production techniques that impact microbial physiology and biochemistry that produce or retain positive wine sensory and chemical composition

Enrolment restrictions

Incompatible

Pre-requisite

Foundations of Microbiology

MCR101

8 CPs

Introduction to Microbiology

AND

AGS203

8 CPs

Agricultural Biotechnology

BCM210

8 CPs

Foundations and Techniques in Biochemistry

BCM206

0 CPs

Structural Biochemistry

AND

Learning activities

Residential School

The purpose of the compulsory intensive is to develop skills in practical microbiology of relevance to wine production that support the theoretical aspects of the subject. The three day intensive is comprised of problem based tutorials, mid-year test and laboratory exercises. The problem based tutorials make use of real examples of wine production and winery management issues in which principles of microbiology must be considered along with the underlying chemistry, personnel and winery management approaches for rectifying and prevention of wine spoilage. Laboratory exercises reinforce the biochemical impact of yeast and bacterial metabolism for wine flavour and production, including nutritional requirements, rehydration procedures, biomass quantification and identification of spoilage organisms, their impact and management.

Duration3 days

Learning resources

Additional resources required by students

This subject has a residential school. The cost of travel and accommodation associated with attendance at the residential school must be covered by the student. All students are required to have a lab coat, safety glasses and covered footwear for lab based practicals.

Handbook

WSC406 - Wine Microbiology

Abstract

Syllabus

Learning outcomes

Enrolment restrictions

Learning activities

Learning resources

Additional resources required by students