First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
Course unit
WINE MICROBIOLOGY
AVP4068146, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
AG0058, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination WINE MICROBIOLOGY
Website of the academic structure https://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Land, Environment, Agriculture and Forestry
E-Learning website https://elearning.unipd.it/scuolaamv/
Mandatory attendance No
Language of instruction Italian
Branch CONEGLIANO (TV)

Lecturers
Teacher in charge VIVIANA CORICH AGR/16

Integrated course for this unit
Course unit code Course unit name Teacher in charge
AVP4068144 MICROBIOLOGY VIVIANA CORICH

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/16 Agricultural Microbiology 6.0

Course unit organization
Period Annual
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 30/09/2019
End of activities 20/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Examination board not defined

Syllabus

Common characteristics of the Integrated Course unit

Prerequisites: In order to successfully follow the course, the student must have acquired skills and knowledge that come from the basic courses: mathematics, physics, general chemistry, inorganic, organic and biochemistry, biology. Students need to possess at least a basic English knowledge and the ability to use the web for research and information management.
Target skills and knowledge: Students will learn the main characteristics of the prokaryotic cell and its functioning, the characteristics of bacterial growth and the influence of the environment on the kinetics of microbial growth. The equipment of the microbiology laboratory and the main techniques for the isolation and characterization of food (wine)-related microorganisms will be discussed.
Students will acquire knowledge about microorganisms involved in winemaking. Particularly yeast, lactic and acetic acid bacteria directly involved in winemaking, will be debated. The role of each group of microorganisms during the fermentation process and the environmental conditions that can interfere and modify their development will be highlighted. The microbial management in modern enology and recent research developments in this field will be discussed, as well.
Examination methods: An assessment is scheduled for each module.
General microbiology: the exam consists of a written test (questions with multiple choice answers and open questions).
Wine microbiology: the assessment consist of an oral exam.
There are no ongoing assessments.
Assessment criteria: The judgment will be based on the verification of the level of understanding and assimilation of the topics covered in class and on the acquisition the related skills. The ability to apply the knowledge learned during the courses to real situations of wine productions will be assessed, as well.

Specific characteristics of the Module

Course unit contents: 1st credit: characteristics of the yeast cell: wall, organelles, physiological and molecular mechanisms of reproduction (budding and sporulation), killer phenotype, grape must as microbial growing medium, yeast taxonomy, taxonomical evolution of the genus Saccharomyces and technological implication, description of the main taxonomic groups of oenological origin.
2nd credit: sugar metabolism during the industrial fermentation process, yeast adaptation to the wine-making conditions, regulation of fermentation and respiration pathways, mitochondrion and sugar metabolism.
3rd credit: metabolism of yeast secondary products (acetic acid, lactic acid, diacetyl, acetoin), malic acid synthesis and degradation, nitrogen metabolism, production of fermentation flavors (higher alcohols and esters), production of sulphur compounds.
4st credit: general features of Lactic Acid bacteria, sugar metabolism, citric acid, glycerol, malic acid, tartaric acid degradation, aminoacid metabolism (carbamate production), lactic acid bacteria ecology, wine bacteriophages.
5th credit: general feature of Acetic Acid bacteria, sugar and ethanol metabolism, secondary products metabolism, acetic acid bacteria ecology.
6th credit: Control of alcoholic and malolactic fermentations, environmental and nutritional aspects (microbial competition, nutrients, ethanol, SO2, O2, temperature); growth and fermentation kinetics during vinification process, yeast and bacteria ecology, commercial starter culture production and use; “pied de cuve” preparation and management.
Planned learning activities and teaching methods: The course is composed of regular lectures in the classroom supported by the use of slides that are then made available to the students. Moreover recent scientific papers are discussed in order to evaluate innovative potential applications that include wine microorganisms.
Additional notes about suggested reading: The slides used for class are made available to students a few days later. Slides, scientifica paper and other texts will be available on the following website https://elearning.unipd.it/scuolaamv/ (Moodle Platform)
Textbooks (and optional supplementary readings)
  • Pascal Ribéreau-Gayon (Editor), Denis Dubourdieu (Editor), B. Donèche (Editor), A. Lonvaud (Editor), Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications, 2nd Edition. --: Wiley, 2006. Acquistato dalla Biblioteca (Agripolis)
  • Massimo Vincenzini (Autore), P. Romano (a cura di), G. A. Farris (a cura di), Microbiologia del vino. --: Ambrosiana, 2005. Acquistato dalla Biblioteca (Agripolis)
  • Priest, Fergus G.; Campbell, Iain, Brewing microbiologyedited by Fergus G. Priest and Iain Campbell. New York: Kluwer academic/Plenum publishers, 2003.

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Interactive lecturing
  • Peer feedback
  • Use of online videos

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Good Health and Well-Being Climate Action