Enological Microbiology

The Wine Microbiology course aims to provide students with a solid scientific foundation on the role and metabolism of microorganisms involved in winemaking processes. Specifically, the course explores in depth the identity, physiology, and technological relevance of yeasts and lactic acid bacteria in alcoholic and malolactic fermentations, as well as the behavior of other microorganisms—such as molds and spoilage yeasts—that may contribute to wine alterations. The course is designed to develop specific competencies in the microbiological management of the vinification process, enhancing the student's ability to monitor fermentations, use starter cultures responsibly, and address potential fermentation issues. Practical laboratory sessions are aimed at reinforcing theoretical knowledge through microbiological analysis of musts and wines, technological characterization of microorganisms, and assessment of the microbiological quality of the final product. The course builds directly upon the knowledge acquired in General Microbiology and Enological and Fermentation Chemistry, and it is functionally integrated with the course Enology 2 (Mod. 1: Enological Processes and Technologies). Together, these courses contribute to the development of a professional profile capable of managing production processes and ensuring microbiological quality control in the wine sector with scientific awareness.

By the end of the course, the student will acquire a solid understanding of the fundamental metabolic processes of yeast and lactic acid bacteria during alcoholic and malolactic fermentation, with particular emphasis on carbon, nitrogen, and sulfur metabolism. The student will also become familiar with the main methods for isolating and cultivating microorganisms relevant to enology—tools that are essential for monitoring the winemaking process and for identifying and preventing microbial spoilage of wine. She/he will be able to competently manage the microbiological variables related to alcoholic fermentation, including the appropriate selection and inoculation of starter cultures for controlled fermentations. The student will develop a comprehensive understanding of the dual role of microorganisms in the winemaking process, both in their beneficial contribution to the transformation of must into wine, and in their potential to cause defects or contamination. She/he will also be able to apply practical knowledge to ensure hygienic conditions in the winery, including carrying out key microbiological analyses needed to assess the quality and safety of the final product. The course is designed to foster critical thinking and independent judgment through laboratory work, case study analysis, seminars, and interpretation of experimental laboratory data, enhancing the student's ability to assess real-world scenarios in a production context. In parallel, classroom discussions will help refine communication skills, enabling the student to convey acquired knowledge clearly, accurately, and appropriately, including in professional and interdisciplinary settings. Finally, the use of up-to-date scientific sources and topic-focused exploration will provide the foundation for developing lifelong autonomous learning skills, ensuring the student is able to continuously update their competencies throughout their professional career.