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Apr 24, 2024
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VIN 189 - Wine Microbiology Credits: 2 Lecture Hours: 1 Lab Hours: 2 Practicum Hours: 0 Work Experience: 0 Course Type: Voc/Tech This course examines beneficial and spoilage unicellular organisms specifically related to wine production. Prerequisite: BIO 187 Competencies
- Discuss the significance of yeasts to wine production
- Isolate and enumerate viable yeast cells in a wine sample
- Identify the main yeasts common to wine including Bettanomyces/Dekkera, Zygosaccharomyces, Hansenula, Kloeckera, Pichia, Candida, and Cerevisiea
- Explain sexual and asexual yeast reproduction
- Evaluate alcoholic fermentation
- Contrast commercial yeast strains and native flora for conducting fermentation
- Examine factors affecting yeast growth including temperature, pH, percent sugar, alcohol, and sulfur dioxide
- Understand the preparation of commercial yeast cultures
- Explain how lactic acid bacteria (LAB) affect wine
- Differentiate homofermentative and heterofermentative metabolism
- Summarize the chemical and sensory affects from malolactic fermentation
- Examine factors affecting malolactic fermentation including pH, alcohol, sulfur dioxide, and microbial antagonism
- Identify LAB spoilage including re-fermentation, acetic acid formation, and off-aromas of geranium, mousiness, and diacetyl (selected wines)
- Observe LAB in winemaking
- Discuss Acetic Acid Bacteria as it relates to wine production
- Identify the sensory affects of acetic acid, ethyl acetate, and acetaldehyde.
- Summarize Acetic Acid Bacteria ecology as it relates to the vineyard, fruit processing, fermentation, and post-fermentation operations
- Observe Acetic Acid Bacteria in winemaking
- Examine microorganism control in the winery
- Discuss detergents including alkalines, surfactants, and sequestering agents
- Review winery sanitizing agents including chlorine, iodine, quaternary ammonia compounds, sulfur dioxide solutions, and steam use
- Summarize techniques of sanitation monitoring including swab tests and direct-contact tests
- Evaluate ‘dead-spots’ in the winery which commonly house spoilage microorganisms
- Examine microorganism control in wine
- Discuss the use of sulfur dioxide
- Identify appropriate use of potassium sorbate
- Contrast techniques of sterile filtration
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