WIN2206 Wine Microbiology (FOSCI)

Units 1.0 (Food Science and Biotechnology) Band 6

Pre-requisite: BIO1101 and WIN2102

Synopsis

This course in wine microbiology is aimed at providing knowledge to wine industry professionals on the positive and negative impacts that micro-organisms can have on quality of grapes and wine. It begins with a general introduction to microbiology, including consideration of the relevance of microbiology in improving our daily lives and the environment. This course includes discussion of the history and diversity of micro-organisms, microbial cell structure and function, metabolism, nutrition, growth and control of micro-organisms, classification and reproduction of fungi, factors affecting the interactions of micro-organisms including bacteria, viruses, fungi and protists with plants, an introduction to the types and roles of micro-organisms found in wines, roles of yeasts and bacteria in wine making and spoilage reactions, and control of micro-organisms in wine making. Consideration of more advanced aspects of wine microbiology in this course include selection and management of winemaking yeast and bacteria for optimal primary and secondary fermentations, development of new winemaking strains and conventional and novel approaches to strain selection and fermentation management.