agr3wmb wine microbiology and biochemistry
WINE MICROBIOLOGY AND BIOCHEMISTRY
AGR3WMB
Not currently offered
Credit points: 15
Subject outline
This subject examines 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 Must be admitted into SBATE or require Subject Coordinator approval. Students must pass SCI1LS1 and SCI1LS2 OR BIO1APM and one of the following subjects (CHE1CHF or CHE1GEN)
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditions Note: this subject is taught at the Epping Campus of Melbourne Polytechnic. This elective will run subject to sufficient enrolments
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. 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.
02. 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.
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.
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.
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.
Subject options
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