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

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. 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

Select to view your study options…

Start date between: and    Key dates

Subject not currently offered - Subject options not available.