Enological Microbiology

Aim of the course is to give basic knowledge for understanding the identity, the physiological properties and role of microorganisms that play a role in wine chain. Object of study are yeasts and bacteria of main interest in the winemaking process, as well as the microorganisms that can modify the final product. Advancement of knowledge and applications to operate the control of safety and quality of wine and oenological products along the supply chain. Implementation of HACCP system in oenology. Risk assessment of the development of micro-organisms in wine production.

Tools to isolate, identify and to cultivate microorganisms of oenological interest to monitor microbiologically the winemaking process and to recognize and prevent wine spoilage. Knowledge of direct and indirect methods by using general and selective growth media to monitor the development of yeasts and bacteria. Evaluation of the role played by positive and negative microorganisms in the winemaking process. Management of the starter. Set-up of a hygiene system and quality assurance system into the cellar. Competence in the determination of microbiological safety and quality of wine and oenological products.