Wine Microbiology

The Wine Microbiology class contributes to the education and training in the MSC in Viticulture and Enology Sciences in the teaching domain of the Area Technologies of Oenological Transformation. The class has the final goal to describe to the student the wine microbiology. The student will learn important concepts concerning the yeasts and bacteria involved in wine fermentations and will have the possibility to understand their role in the determination of the wine quality through their metabolisms. Alcoholic and malolactic fermentation will be described and in detailed analysed.

The Wine Microbiology class aims at delivering to the student a knowledge in the field of wine microbiology by delivering classes and laboratories related to the role of yeasts and bacteria in the production of wine. Very relevant are the metabolic activities of those microorganisms, which define the transformation process from must to wine.

More in detail:

Knowledge and understanding

At the end of the course the student will be able to:

- to identify the main yeasts and bacteria relevant in wine-making;

- to describe the biochemistry of the wine fermentations;

- to describe microbiological analysis for must and wine.

Ability to apply knowledge and understanding:

At the end of the course the student will be able to:

- to be able to identify the main yeasts and bacteria during a wine fermentation;

- to explain the relevant biochemical pathways during wine fermentation;

- to evaluate the most proper microbiological analysis to apply in the analysis of a wine fermentation.

Making judgements

At the end of the course, the student should know:

- to interpret the results of a microbiological analysis of musts and wines;

- to manage a fermentation by the microbiological point of view.

Communication skills

At the end of the course, the student should know:

- to use the correct technical terminology in the field of wine microbiology;

- to communicate the most relevant aspects of a wine fermentations.