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
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.