WINE MICROBIOLOGY

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2018/2019

Type of Course:

Characterising

Optional/Mandatory:

Compulsory

Degree:

Bachelor's Degree Programme in VITICULTURAL, OENOLOGICAL AND FOOD TECHNOLOGIES

Disciplinary Sector:

Agricultural Microbiology

Language:

Italian

Credits:

Programme Year:

Professor and Collaborators:

ZARA Giacomo

Obligatory attendance:

Yes

Minimum hours of attendance:

Hours of classroom activity:

Prerequisites:

For a better understanding of the topics covered in the course it is necessary that the students have already dealt with issues related to general microbiology, and preferentially with
those related to biochemistry and wine technology.

AF code:

40003407

Assessment Methods

Verification of learning:

To assess the knowledge of the main educational objectives, students will attend an oral exam. Also, two written tests will be carried out during the course. The exam will cover topics covered in class and during lab exercises

Teaching period

Single Annual Cycle

Objectives

At the end of the course the students will be able to identify the main yeasts and bacteria species of enological interest. Moreover the students will be able to maximize and manage the microbial activity as a function of the quality of the raw material used, the final product desired and the manufacturing process adopted. The students will be able to choose and properly manage the microbial starters both during the alcoholic fermentation or the malo-lactic fermentation. Finally, the student will be able to verify the hygienic quality during the entire production process, keeping under control the development of unwanted microbial species.

Contents

Lectures
Classification and main characteristics of wine yeasts. Ecology of wine yeasts: non-Saccharomyces and Saccharomyces yeast species. Microbial metabolism: primary and secondary products derived from the consumption of sugars and nitrogenous substances of the must; metabolism of sulfur compounds. Regulation of respiratory and fermentative metabolism in yeasts;
Spontaneous and guided fermentation; The use of sulfur dioxide in wine ; Enological properties of wine yeasts: their influence on the technological, sensory and health characteristics of wine; Methods for the genetic improvement of yeast starter cultures; Multi -starter fermentations; The malo-alcoholic and the malolactic fermentation; properties of lactic acid bacteria of enological interest: influence on sensory and health properties of wine; Biological aging of the wine; Spoilage microorganism in the wine industry; Cleaning and sanitation in the wine industry

Laboratory activities
Methods of isolation and cultivation of wine microorganisms; evaluation of the most common features of wine yeasts ; Total and viable counts of yeasts; monitoring and control of the fermentation process : classical and molecular methods; Usage of immobilized yeas cells; evaluation of the microbiological stability during storage and aging of wines; analyses for the assessment of hygienic status in the cellar; use of SAS and Swab test techniques for the control of microbial contamination of air and surfaces.

Recommended Bibliography

Lecture notes in pdf format.
Suggested books:
Microbiologia enologica - 2° edizione (2018). Suzzi G., Tofalo R. Eds. Edagricole,Bologna
Microbiologia del vino - (2005). M. Vincenzini, P. Romano, G. A. Farris. Casa Editrice Ambrosiana
Ribereau-Gayon P. et al. – Trattato di Enologia I. EDAGRICOLE, Bologna
Microbiologia enologica (2014)- G. Suzzi, R. Tofalo. Edagricole, Bologna

Methods of Provision

Conventional

Teaching Methods

lectures and laboratory activities. Meetings with winemakers and members of the Associazione enologi

Contacts/More Information

WINE MICROBIOLOGY

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