WINE MICROBIOLOGY AND BIOCHEMISTRY

AGR3WMB

2017

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-ordinatorPenelope Smith

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

Readings

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.

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. Isolate, 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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Start date between: and    Key dates

Epping, 2017, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPenelope Smith

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.

Assessments

Assessment elementComments% 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