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.

FacultyFaculty of Science, Tech & Engineering

Credit points15

Subject Co-ordinatorPeter Sale

Available to Study Abroad StudentsYes

Subject year levelYear Level 3 - UG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites Admission into SBATE


Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Learning resources


Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsBiology of microorganisms on grapes, in must and in wineRecommendedKonig, H, Unden, J & Frohlich (eds.) 2009SPRINGER-VERLAG, BERLIN.
ReadingsChemistryRecommendedZumdahl, S 20036TH EDN, HOUGHTON MIFFIN, USA.
ReadingsChemistry: an introduction to general, organic, and biological chemistryRecommendedTimberlake, K 20069TH EDN, PEARSON, SAN FRANCISCO.
ReadingsIntroduction to general, organic and biochemistryRecommendedBettelheim, F, Brown, W & March, J, 20047TH EDN, THOMAS BROOKS COLE.
ReadingsMicrobiological analysis of grapes and wine: techniques and conceptsRecommendedIland, P, Grbin, P, Grinbergs, M, Schmidtke, L & Soden, A 2007WINETITLE, ADELAIDE.
ReadingsRefrigeration for winemakersRecommendedWhite, R, Adamson, B & Rankine, B 1998WINETITLES, ADELAIDE.
ReadingsWine chemistry and biochemistryRecommendedPolo, C & Moreno-Arribas, M (eds.) 2008SPRINGER-VERLAG, NEW YORK.

Subject options

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Start date between: and    Key dates

Epping, 2014, Semester 1, Day


Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPeter Sale

Class requirements

Laboratory Class Week: 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.

WorkShop Week: 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.


Assessment elementComments%
Case study (1200 words)35
Practical exercises (weekly, 200 words each)35
Test (1 hour)30