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. 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.

SchoolLife Sciences

Credit points15

Subject Co-ordinatorTravis Beddoe

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

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)

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

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

Assumed knowledgeN/A

Readings

Understanding Wine Chemistry.

Resource TypeRecommended

Resource RequirementN/A

AuthorWaterhouse, AL, Sacks, GL, & Jeffery, DW

Year2016

Edition/Volume1ST EDN

PublisherJOHN WILEY & SONS INC

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Microbiological analysis of grapes and wine: techniques and concepts.

Resource TypeRecommended

Resource RequirementN/A

AuthorIland, P, Grbin, P, Grinbergs, M, Schmidtke, L

Year2007

Edition/VolumeN/A

PublisherPATRICK ILAND WINE PROMOTIONS

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Wine chemistry and Biochemistry

Resource TypeRecommended

Resource RequirementN/A

AuthorPolo, C & Moreno-Arribas, M

Year2010

Edition/VolumeN/A

PublisherSPRINGER-VERLAG, NEW YORK

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Biology of microorganisms on grapes, in must and in wine.

Resource TypeRecommended

Resource RequirementN/A

AuthorKonig, H, Unden, J & Frohlich

Year2009

Edition/VolumeN/A

PublisherSPRINGER-VERLAG, BERLIN.

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

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

Graduate Capabilities

Intended Learning Outcomes

01. Evaluate the roles of various micro-organisms in the process of making wine
02. Summarise the fundamental biology of micro-organisms
03. Isolate, enumerate and classify micro-organisms in the winery environment
04. Critique the principles and procedures for maintaining clean environments in the wine production cycle
05. Assess the microbiology and biochemistry in wine production and wine spoilage using specialist terminology.

Subject options

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Subject not currently offered - Subject options not available.