Department of Wine, Vine & Beverage Sciences

Course Code:

3.4

Semester:

3rd Semester

Specialization Category:

CGB

Course Hours:

2 Θ+ 2 Ε

ECTS:

Course Tutors

Course code: 3.4

Semester: 3ο

Course category: Compulsory

Course hours: 2Theory + 2Lab

ECTS: 5

After the end of the course students will be able to:

have a comprehensive picture of the microbial biodiversity of grapes, musts and wines
correlate the action of microorganisms to wine quality
identify the microorganisms that carry out alcoholic, malolactic, acetic and other fermentations
understand the biochemical capabilities and biological characteristics of wine microorganisms
select and use yeasts and bacteria in wine production
to carry out microbiological control on musts and wines.

Theoretical thinking and ability to transform theory into practice.
Ability to apply knowledge in solving Wine & Beverage Microbiology problems.
Ability to search, analyze and synthesize data and information from international literature and use the necessary technologies related to the presentation of research results.
Acquiring the appropriate theoretical and practical knowledge background to enable further education at the level of postgraduate specialization studies and PhD.
Search, analysis and synthesis of data and information, using the necessary technologies
Adaptation to new situations
Decision making
Autonomous work
Teamwork
Respect for the natural environment

Theoretical part

Microflora of grape, must and wine
The development of yeasts during alcoholic fermentation. Metabolic pathways of respiration and fermentation.
Metabolism and products of alcoholic fermentation.
Factors affecting alcoholic fermentation.
Sulfur metabolism in yeasts.
Spontaneous and controlled fermentation.
Bacteria in winemaking.
Malolactic fermentation
Microbial spoilage of wines.

Laboratory Part

Attending the workshops is mandatory

Final written exam including: Multiple choice test, short development questions and/or oral exam. Optional work.

Greek

Ilias Nerantzis, Panagiotis Tataridis, Maria Liuni, Vasilios Varelas. Wine Microbiology. (2015)
Kapsopoulou’s notes. Wine Microbiology

Foreign language

2018. Compendium of International Methods of Analysis of Wines and Musts (2 vol.)
Pascal Ribéreau-Gayon, Denis Dubourdieu, Bernard B. Donèche, Aline A. Lonvaud, Yves Glories, Alain Maujean, John Towey (Translator). Handbook of Enology, 2 Volume Set, 3rd Edition (2021)
Helmut König, Gottfried Unden, Jürgen Fröhlich. Biology of Microorganisms on Grapes, in Must and in Wine Softcover reprint of the original 2nd ed. Springer (2017)
C.Fugelsang : Wine Microbiology. Chapman & Hall (1997)
Victoria Moreno, Arribas, M. Carmen Polo. Wine Chemistry and Biochemistry. Springer (2009)
H.Fleet (ed.) : Wine Microbiology and Biotechnology. Harwood Academic Publishers (1993)
Usseglio-Tomasset : Chimie oenologique. Technique et Documentation-Lavoisier (1995).
Η.H.Dittrich, M. Grossmann : Mikrobiologie des Weines. Ulmer Verlag (2005).
Delfini, Claudio,, Formica, Joseph V. Wine microbiology : science and technology. New York : Marcel Dekker, (2001)
Lonvaud-Funel Aline, RENOUF Vincent, STREHAIANO Pierre. Microbiologie du vin. Lavoisier. (2010)

Scientific Journals

Wine microbiology