UMH - MICROBIOLOGY AND ENOLOGIC BIOCHEMISTRY

Contents

MICROBIOLOGY AND ENOLOGIC BIOCHEMISTRY

Course

Code: 3189

Degree: Master's in Viticulture and Enology

School of Engineering of Orihuela

Year: Year 1 of Master's in Viticulture and Enology

Semester: Fall

Type: Required

Language: Spanish

ECTS credits: 3

Lecture: 2.5

Laboratory: 0.5

Hours: 75

Directed: 12

Shared: 25

Autonomous: 38

Subject matter: Analysis and Composition

Module: Enology Module

Course instructors are responsible for the course content descriptions in English.

Description

Yeasts and alcoholic fermentation. Lactic bacteria and malolactic fermentation. Other fermentations. Acetic bacteria. Microbiological analysis and control of must and wines. Alterations of microbial origin in wine. Grape structure, composition, and ripening. Fermentation and vinification. Biological aging.

Faculty

Name	Coordinator	Lecture	Laboratory
VALERO ROCHE, MANUEL	■	■	■
MICOL MOLINA, VICENTE		■	■

Professional interest

The subject is an attempt to make available to prospective wine professionals, knowledge and significant achievements acquired in the microbiological and biochemical specialties in the field of Enology

Competencies and learning outcomes

General competencies

Understand technical, scientific, and technological matters that enable the student to effectively resolve complex problems.
Show motivation for the development of quality.
Show an interest and curiosity for learning, as well as enthusiasm for becoming a prepared, disciplined, and responsible professional in exercising the profession and its research.

Specific competencies

Know how to apply specific techniques for physicochemical, biochemical, microbiological, and sensory analysis in both raw materials and processed products.
Plan, develop, and innovate in the development of enological products.
Ensure and manage food safety from production with enological raw materials all the way to the consumer.
Possess in-depth knowledge about the microorganisms involved in fermentation processes, their taxonomy, and what influence they have on the final product's properties.
Understand the necessary raw materials and their characteristics in the development of enological products.
Evaluate the sensory quality and defects of developed enological products.
Establish research-oriented testing and analysis operating under rules of good practice in the laboratory.

Objectives (Learning outcomes)

Highlight the importance of the growth of microorganisms and their biochemical activities in winemaking, although its diversity is limited.
Explain the spontaneous must fermentation and the influences of the many and varied factors that affect the growth of yeasts during alcoholic fermantación.
Highlight the role of climatic conditions for the development of Botrytis cinerea on grape noble rot.
List the physiological and technological criteria that must be met by Saccharomyces cerevisiae strains used for second fermentation in the bottle.
To highlight the distinctive impact that has the yeast autolysis on the quality of sparkling wines.
Introduce the relevant microbiological aspects of the biological aging of wines.
Describe the malolactic fermentation and factors that influence the process.
Define the concept of microbial spoilage of wine and the typical characteristics of various alterations, indicating conditions that favor its appearance and possible measures that can be taken to avoid them.
Establish the meaning of biological stability and the fundamental objectives that any procedure applied to wine seeks to achieve.
Knowledge of the biochemical processes that occur during the maturation of the grapes and during winemaking stages.
Knowledge of the composition of the must and wine during fermentation and aging.
Polyphenolic compounds and biological activity.
Physiological basis of perception.

Teaching units

Basic bibliography

Methodology and grading

Methodology

Lecture: Pass on knowledge and activate cognitive processes in students, encouraging their participation.

Grading

The evaluation of the subject will be considered a contribution of 80% of theory exam and 20% of the grade derived from laboratory practices and seminars. The theory exam will consist through 10 development questions, 5 of microbiology and 5 of enological biochemistry. The practical evaluation of the block is made through attendance and participation of students in the labs and the seminars.

Students: MICROBIOLOGY AND ENOLOGIC BIOCHEMISTRY

General competencies

Specific competencies

Objectives (Learning outcomes)

Lecture topics

Teaching units

Course contents

Basic bibliography

Complementary bibliography

Links

Software

Methodology

Grading