Wine Microbiology

Abstract

This is a specialised subject, covering the physiology and biochemistry of yeast and bacterial growth during wine fermentation and conservation. Students will gain knowledge in identifying the different microorganisms involved in wine production and the impacts they have on wine quality. Students will also develop skills required to handle, culture … For more content click the Read More button below.

This is a specialised subject, covering the physiology and biochemistry of yeast and bacterial growth during wine fermentation and conservation. Students will gain knowledge in identifying the different microorganisms involved in wine production and the impacts they have on wine quality. Students will also develop skills required to handle, culture and enumerate the microorganisms involved in the production of wine.

Syllabus

This subject will cover the following topics: 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; … For more content click the Read More button below.

This subject will cover the following topics:

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; and
Control of microorganisms during winemaking: chemical additions to wines; impact of variations in processing technique.

Assessment items

1. Stuck ferments in wine production

2. Laboratory workbook

3. Non-Saccharomyces yeasts in wine production

4. Final Exam

Assumed knowledge

MCR101 and (BCM210 or PSC208 or AGS203) and (WSC101 or WSC114 or WSC115)

Enrolment restrictions

Incompatible

Replacement

Learning activities

Intensive School

The intensive is comprised of a series of laboratory exercises of relevance to commercial 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 are covered. 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

Students attending compulsory intensive schools on Charles Sturt campuses will incur costs associated with travel, accommodation and required resources.

Handbook

WSC318 - Wine Microbiology