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.