WINE MICROBIOLOGY AND BIOCHEMISTRY

AGR3WMB

2020

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.

SchoolSchool of Life Sciences

Credit points15

Subject Co-ordinatorTravis Beddoe

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 This subject will run subject to sufficient enrolments

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsBiology of microorganisms on grapes, in must and in wine.RecommendedKonig, H, Unden, J & Frohlich (eds.) 2009SPRINGER-VERLAG, BERLIN.
ReadingsUnderstanding Wine Chemistry.RecommendedWaterhouse, AL, Sacks, GL, & Jeffery, DW, 20161ST EDN, JOHN WILEY & SONS INC
ReadingsMicrobiological analysis of grapes and wine: techniques and concepts.RecommendedIland, P, Grbin, P, Grinbergs, M, Schmidtke, L, 2007PATRICK ILAND WINE PROMOTIONS
ReadingsWine chemistry and BiochemistryRecommendedPolo, C & Moreno-Arribas, M (eds.) 2010SPRINGER-VERLAG, NEW YORK

Graduate capabilities & intended learning outcomes

01. Evaluate the roles of various micro-organisms in the process of making wine

Activities:
Using practical classes and workshops, groups of students will discuss the roles of various micro-organisms in the process of making wine. Where possible the winery will be used.

02. Summarise the fundamental biology of micro-organisms

Activities:
Using practical classes and workshops, students will explore the fundamental biology of various micro-organisms

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. Critique 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. Assess the microbiology and biochemistry in wine production and wine spoilage using specialist terminology.

Activities:
Using practical classes and workshops, students will explore the microbiology and biochemistry in winemaking techniques.

Subject options

Select to view your study options…

Start date between: and    Key dates

Epping, 2020, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorTravis Beddoe

Class requirements

Laboratory Class Week: 10 - 22
One 3.0 hours laboratory class per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Laboratory Class Week: 10 - 22
Two 6.0 hours laboratory class per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Laboratory Class Week: 10 - 22
One 4.5 hours laboratory class per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Laboratory Class Week: 10 - 22
One 3.5 hours laboratory class per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Laboratory Class Week: 10 - 22
One 1.5 hours laboratory class per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Lecture Week: 10 - 22
One 3.0 hours lecture per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
"Lectures in weeks 1-6 of semester will be available online"

Assessments

Assessment elementComments% ILO*
Case study (1,000 words)25 04, 05
Practical exercises - two reports (total 1,000 words )25 01, 03, 04, 05
Online mid-semester test (30 minutes) (500-word equivalent) 10 02
Final written examination (2 hours, equivalent to 2,000-words) Closed book written examination40 01, 02, 03, 04