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Wine microbiology

Course Code:

3.4

Semester:

3rd Semester

Specialization Category:

CGB

Course Hours:

2 Θ+ 2 Ε

ECTS:

5


Course Tutors

Dimopoulou Maria

Course code: 3.4

Semester: 3ο

Course category: Compulsory

Course hours: 2Theory + 2Lab

ECTS: 5

 

LEARNING RESULTS

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.

 

General Skills

  • 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

 

COURSE CONTENT

Theoretical part

  1. Microflora of grape, must and wine
  2. The development of yeasts during alcoholic fermentation. Metabolic pathways of respiration and fermentation.
  3. Metabolism and products of alcoholic fermentation.
  4. Factors affecting alcoholic fermentation.
  5. Sulfur metabolism in yeasts.
  6. Spontaneous and controlled fermentation.
  7. Bacteria in winemaking.
  8. Malolactic fermentation
  9. Microbial spoilage of wines.

 

Laboratory Part

  1. Introduction to Wine Microbiology. Laboratory safety
  2. Isolation of microorganisms from fermented wort
  3. Counting microorganisms in plates by the method of successive dilutions
  4. Microbial filtration – Microbiological control of wine
  5. Identification of microorganisms
  6. Evaluation of resistance of yeasts to sulfuric anhydride.
  7. Evaluation of the Killer character in yeasts of oenological interest
  8. Culture conditions and methods of separation of bacteria
  9. Practical practice in microbiological techniques
  10. Isolation of microorganisms from equipment, surfaces, air
  11. Assessment of knowledge, abilities and skills

Attending the workshops is mandatory

 

STUDENT EVALUATION

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

 

RECOMMENDED BIBLIOGRAPHY

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

  • American Journal of Enology & Viticulture
    • Australian Journal of Grape and Wine Research
    • VITIS – Journal of Grapevine Research
    • OENO One -International Journal of Vine and Wine Sciences-Journal International des Sciences de la Vigne et du Vin
    • Journal of Wine Research
    • Journal of Wine Economics
    • Bulletin de l’O.I.V. : Revue Internationale : Viticulture, Oenologie, Economie, Droit
    • Revue des Οenologues