agr3wmb wine micro
WINE MICROBIOLOGY AND BIOCHEMISTRY
AGR3WMB
2016
Credit points: 15
Subject outline
This subject aims to develop fundamental microbiological knowledge by examining the role that microorganisms play in the production and spoilage of wine. Students will study the structure, life cycles and metabolic functions and control of bacteria, yeasts and fungi involved in all aspects of wine production and wine spoilage. Students will practise methods of classifying, monitoring and enumerating yeasts and bacteria in musts and wine, dealing with winery sanitation and methods for microbiological stabilisation of musts and wine.
SchoolSchool of Life Sciences
Credit points15
Subject Co-ordinatorGary Clark
Available to Study Abroad StudentsNo
Subject year levelYear Level 3 - UG
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Admission into SBATE
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditionsN/A
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Biology of microorganisms on grapes, in must and in wine | Recommended | Konig, H, Unden, J & Frohlich (eds.) 2009 | SPRINGER-VERLAG, BERLIN. |
| Readings | Chemistry | Recommended | Zumdahl, S 2003 | 6TH EDN, HOUGHTON MIFFIN, USA. |
| Readings | Chemistry: an introduction to general, organic, and biological chemistry | Recommended | Timberlake, K 2006 | 9TH EDN, PEARSON, SAN FRANCISCO. |
| Readings | Introduction to general, organic and biochemistry | Recommended | Bettelheim, F, Brown, W & March, J, 2004 | 7TH EDN, THOMAS BROOKS COLE. |
| Readings | Microbiological analysis of grapes and wine: techniques and concepts | Recommended | Iland, P, Grbin, P, Grinbergs, M, Schmidtke, L & Soden, A 2007 | WINETITLE, ADELAIDE. |
| Readings | Refrigeration for winemakers | Recommended | White, R, Adamson, B & Rankine, B 1998 | WINETITLES, ADELAIDE. |
| Readings | Wine chemistry and biochemistry | Recommended | Polo, C & Moreno-Arribas, M (eds.) 2008 | SPRINGER-VERLAG, NEW YORK. |
Graduate capabilities & intended learning outcomes
01. Describe and explain the roles of various micro-organisms in the process of making wine
- Activities:
- Using practical classes and workshops, students will discuss in groups the roles of various micro-organisms in the process of making wine.
- Related graduate capabilities and elements:
- Discipline-specific GCs(Discipline-specific GCs)
02. Describe and explain the fundamental biology of micro-organisms, in relation to the wine making process
- Activities:
- Using practical classes and workshops, students will explore the roles of various micro-organisms in the process of making wine. Where possible the winery will be used.
- Related graduate capabilities and elements:
- Discipline-specific GCs(Discipline-specific GCs)
03. solate, enumerate and classify micro-organisms in the winery environment
- Activities:
- Using practical classes and workshops, students will explore the roles of various micro-organisms in the process of making wine. Where possible the winery will be used.
- Related graduate capabilities and elements:
- Discipline-specific GCs(Discipline-specific GCs)
04. Identify the principles and procedures for maintaining clean environments in the wine production cycle
- Activities:
- Using practical classes and workshops, students will explore techniques in ensuring cleanliness in the process of making wine. Where possible, case study analysis and the winery will be used.
- Related graduate capabilities and elements:
- Ethical Awareness(Ethical Awareness)
- Discipline-specific GCs(Discipline-specific GCs)
- Creative Problem-solving(Creative Problem-solving)
05. Use specialist wine microbiology and biochemistry terminology appropriately and present ideas in various formats using appropriate professional and academic conventions
- Activities:
- Using practical classes and workshops, students will explore the microbiology and biochemistry in winemaking techniques. Small groups of students will give a presentation using appropriate language to their peers and receive feedback.
- Related graduate capabilities and elements:
- Speaking(Speaking)
- Writing(Writing)
Subject options
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Epping, 2016, Semester 1, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorGary Clark
Class requirements
Laboratory ClassWeek: 10 - 22
One 3.0 hours laboratory class per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
WorkShopWeek: 10 - 22
One 2.0 hours workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Case study (1200 words) | 35 | 02, 05 | |
| Practical exercises (weekly, 200 words each) | 35 | 01, 03 | |
| Test (1 hour) | 30 | 01, 02, 03, 04 |
Epping, 2016, Semester 2, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorGary Clark
Class requirements
Laboratory ClassWeek: 31 - 43
One 3.0 hours laboratory class per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
WorkShopWeek: 31 - 43
One 2.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Case study (1200 words) | 35 | 02, 05 | |
| Practical exercises (weekly, 200 words each) | 35 | 01, 03 | |
| Test (1 hour) | 30 | 01, 02, 03, 04 |