Wine Microbiology

General

• Code: TΑBO-43-Δ3
• Semester: 4th
• Study Level: Undergraduate
• Course type: Special Background
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (2) / Laboratory (2)
• ECTS Units: 5
• Course homepage: https://eclass.emt.ihu.gr/courses/FD334/
• Instructors: Karampatea Aikaterini

Course Contents

Theoretical part

Generally for doughs. Different types of dough. The development of yeasts during alcoholic fermentation. Alcoholic fermentation. The secondary products of alcoholic fermentation. Factors affecting alcoholic fermentation. Sulfur metabolism in yeasts. Killer doughs. Spontaneous and controlled fermentation. The production of Sherry type wine. Lactic bacteria and lactic fermentation. Malolactic fermentation. Microbial spoilage of wines. Alterations from yeasts, lactic acid bacteria, acetic acid bacteria.

Laboratory part

• Isolation of must and wine microorganisms.
• Population identification.
• Fermenting characteristics.
• Identification of microorganisms.
• Criteria for selecting doughs.

Educational Goals

The theoretical part of the course aims to enable the student to understand the properties of the microorganisms involved in alcoholic fermentation as well as in the spoilage of wines. The laboratory part aims to apply microbiological methods for the cultivation and investigation of the properties of the microorganisms involved in alcoholic fermentation as well as in the spoilage of wines.

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

• to identify the micro-organisms that carry out the alcoholic fermentation or can cause changes in the wines,
• to know their biochemical potential and biological characteristics of these microorganisms,
• to know the factors that affect alcoholic fermentation,
• to use microbiological methods for the isolation, the culture, the identification and determination of biochemicals capabilities of must and wine microorganisms,
• carry out microbiological control of musts and wines.

General Skills

• Search, analysis and synthesis of data and information, using the necessary technologies. Adaptation to new situations,
• Decision making,
• Autonomous work,
• Team work.

Teaching Methods

• In the classroom, face to face.

Use of ICT means

• Basic software (windows, word, power point, the web, etc.).
• Support of learning process through the electronic platform / e-class.

Teaching Organization

Students Evaluation

The evaluation of the students is conducted in the Greek language.

• Final written exam including multiple choice questions, problem solving, benchmarking of theory elements.
• Presentation of group work.
• Written/oral examination of laboratory exercises.
• Presentation and evaluation of reports of laboratory exercises.

Recommended Bibliography

1. [68407499]: Μικροβιολογία και μικροβιακή τεχνολογία, Γ. Αγγελής, Εκδόσεις Σταμούλης 2007.
2. [86200586]: Μικροβιολογία οίνου, Η. Νεραντζής, Π. Ταταρίδης, Μ. Λιούνη, Β. Βαρελάς, Εκδόσεις Έμβρυο 2015.