WSC307 Wine Microbiology (8)
Abstract| This is a specialised subject, covering the physiology and biochemistry of yeast and bacterial growth during wine fermentation and conservation. Aspects of microbial control from grape harvest to bottling of wine will also be considered. |
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+ Subject Availability Modes and Location
| Session 1 | | Distance* | Wagga Wagga Campus | Session 2 | | Distance* | Wagga Wagga Campus |
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: WSC307
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject information| Duration | Grading System | School: |
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| Two sessions | HD/FL | School of Agricultural and Wine Sciences |
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| Prerequisite(s) |
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| (BIO115 or BIO118 or MCR101) and (BCM210 or BCM206) and WSC101 |
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Learning OutcomesUpon successful completion of this subject, students should:
be able to demonstrate an understanding of the physiology and biochemistry of the alcoholic fermentation by wine yeasts;
be able to demonstrate an understanding of the physiology and biochemistry of the malolactic fermentation;
be able to demonstrate an understanding of the ecology and biochemistry of wine spoilage by microorganisms; and
be able to demonstrate an understanding of control of microorganisms during winemaking;
be able to demonstrate an understanding of the basic techniques used in the study of wine microorganisms. |
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SyllabusThe subject will cover the following topics:
- Ecological aspects of the alcoholic fermentation : species of yeasts active during wine fermentations; factors affecting their growth and metabolism;
- Biochemistry of flavour and aroma production by yeasts during the alcoholic fermentation;
- Bacterial ecology of the malolactic fermentation : interplay of bacterial species during the malolactic fermentation; impact of wine environment on bacteria during this process; modifications to wine flavour and aroma resulting from the malolactic fermentation;
- Role of yeasts and bacteria in spoilage reactions : ecology of spoilage activity; flavour and aroma modifications during spoilage by various microorganisms; control of spoilage microorganisms, and
- Control of microorganisms during winemaking : chemical additions to wines; impact of variations in processing technique. |
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Residential School| This subject contains a compulsory 3 day residential school.
Compulsory residential school, which will include problem based tutorials, mid-year test and laboratory exercises.
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The information contained in the 2015 CSU Handbook was accurate at the date of publication: 01 October 2015. The University reserves the right to vary the information at any time without notice.
