Microbial Biotechnology in Oenology

Aim of the course is to give basic knowledge for understanding the identity, the genetic traits and the role of wine microorganisms with particular attention to lactic acid bacteria and yeasts, as well as the microorganisms that can modify the final product. In addition, the course will release information onmicrobial biotechnologyand the useof genetically modified microorganismsin winemaking.

At the endof the course, the studentwill acquirebasic and advancedknowledgeregarding geneticsand molecular biology of wine microorganisms.
In general,
theexpected learning outcomeswill include:i)identification and typingofmicrobial species associated withwineenvironment; ii) recombinant DNA technology; iii) GMM in oenology. The student will beable to provideadvice/solutions for the implementation of molecular techniques useful for the identification andtypingof microorganisms. The student will improve her/hisjudgment thanks to the participation to practical lessonsfocusing onkey pointsin wine transformation(inoculum/starter strains,monitoringof fermentation/identification and characterization of thedominant
strains, wine spoilage/identificationof spoilage microorganisms).