WINE MICROBIOLOGY AND BIOCHEMISTRY
Not currently offered
Credit points: 15
This subject examines the role that microorganisms play in the production and spoilage of wine. You 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. You 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.
Subject Co-ordinatorTravis Beddoe
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 3 - UG
Available as ElectiveNo
Prerequisites Must be admitted into SBATE or require Subject Coordinator approval. Students must pass SCI1LS1 and SCI1LS2 ORBIO1APM and one of the following subjects (CHE1CHF or CHE1GEN)
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Special conditionsNote: this subject is taught at the Epping Campus of Melbourne Polytechnic. This elective will run subject to sufficient enrolments
Minimum credit point requirementN/A
Understanding Wine Chemistry.
AuthorWaterhouse, AL, Sacks, GL, & Jeffery, DW
PublisherJOHN WILEY & SONS INC
Microbiological analysis of grapes and wine: techniques and concepts.
AuthorIland, P, Grbin, P, Grinbergs, M, Schmidtke, L
PublisherPATRICK ILAND WINE PROMOTIONS
Wine chemistry and Biochemistry
AuthorPolo, C & Moreno-Arribas, M
PublisherSPRINGER-VERLAG, NEW YORK
Biology of microorganisms on grapes, in must and in wine.
AuthorKonig, H, Unden, J & Frohlich
Self sourced or Uni sourcedN/A
Entire subject or partial subjectN/A
Total hours/days requiredN/A
Location of WBL activity (region)N/A
WBL addtional requirementsN/A
Graduate capabilities & intended learning outcomes
Intended Learning Outcomes
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