D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge of chemistry, biochemistry and microbiology are propaedeutic to the comprehension of the topics treated in the present course.
The course consists of: a) theoretical lectures (4 ECTS) and practical activities carried out individually and/or in small groups in the laboratory (2 ECTS). An e-learning course is available in parallel with the lectures and practical activities carried out in presence. It includes: a) the educational material organized in learning units; b) guidelines and reports concerning the laboratory activities; c) self-evaluation tests; d) interactive forum and other tools.
Knowledge and understanding:
(i) a solid knowledge about the microbiological aspects of wine production, also with respect to the national and international regulatory framework; (ii) understanding of the relationship between the various topics covered in the program, as well as between them and the topics treated in the other disciplines of the Curriculum.
Applying knowledge and understanding:
(i) ability to apply knowledge of the topics included in the program by integrating them horizontally (with the topics of other disciplines) and vertically (in the produttive chain); ii) ability to make responsible choices concerning the microbiological aspects of production in compliance with regulations, as well as with the environment and consumer health, and the market rules; (iii) the ability to develop specific optimization strategies with particular reference to: choice and mode of use of selected yeasts (diversification of products), microbiological control of raw materials, must, premises and equipment (hygiene of the winery and of the process); microbiological monitoring and proper management of fermentation processes; (iv) ability to assess the potential of innovative (fermentation) technologies.
(I) making independent judgment: ability to process and integrate the specific knowledge concerning Wine Microbiology translating them into actions aimed at improving process efficiency and product quality; (ii) communication skills: ability to clearly transfer information, ideas, problems and associated technical solutions and to work in collaboration with the various stakeholders (specialists and not) involved in the wine industry or related with it.
- Microrganisms associated to the vineyard and the cellar environments. Ecology of wine yeasts. The spontaneous wine fermentation (0.5 ECTS).
- Microbiological techniques for the evaluation of the microorganisms involved in wine microbiology: microscopic observation, isolation, cultivation, identification and typing (1 ECTS).
- Yeast cell structure and functioning (Saccharomyces cerevisiae): C- and N-source transport and metabolism. Factors affecting the alcoholic fermentation. Stuck and sluggish fermentations (1 ECTS).
- Screening of yeasts for wine-making (primary and secondary characters); commercial yeasts, active dry yeasts (ADY). Controlled fermentations and monitoring. Yeasts for specific applications (mixed starter; FLOR yeasts); sparkling wines microbiology (2 ECTS).
- Lactic acid bacteria and malo-lactic fermentation; commercial starter for malolactic fermentation (0.5 ECTS).
- Microbiological spoilage of wines (by bacteria and yeasts). HACCP system and its application in wine-making (Outlines) (1 ECTS).
Learning evaluation methods
Oral discussion on three of the subjects listed in the program.
During the course, self-evaluation tests (e-learning mode) are available.
Learning evaluation criteria
The student should demonstrate: proper knowledge of the topics treated and listed in the program, capacity to make links and to discuss these topics, always using a proper scientific-technical language
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.
Final mark allocation criteria
The oral exam consists of three questions concerning the subjects listed in the program (each one quantified in the range 0 – 10 thirtieths).
In order to pass the exam, the student should demonstrate: (a) sufficient understanding of the topics and proper use of the terms. In order to obtain the best evaluation, the student should demonstrate: (a) in-depth knowledge and understanding of the topics; (b) fluency in the use of the scientific/technical lexicon; (c) ability to solve simple problems concerning applied wine microbiology
- Kenneth C. Fugelsang and Charles G. Edwards Eds. “Wine Microbiology” 2nd Edition-Springer 2007; ISBN 0-387-33341-X
- Ribereau-Gayon, D. Dubourdieu, B. Doneche and A. Lonvaud Eds. “Handbook of Enology” Volume 1: The Microbiology of Wine and Vinifications 2nd Edition 2006 John Wiley & Sons, Ltd ISBN: 0-470-01034-7
- Other educational material is available on the e-learning web platform.