The course is intended to broaden the students' knowledge on fruit juices, fermented fruit-juices and fruit wines. The subject of study are yeasts and the bacteria of primary interest for the vinification process of fruit juices. The deepening of knowledge allows the student to control the safety and quality of raw materials and products at the end of transformation.
Basic and technical knowledge on the characteristics and the manufacturing process of beverages obtained from fruit other than grapes. Monitoring of the winemaking process of fruit juices and recognition and prevention of microbial defects in fruit wines. Evaluation of positive and negative roles played by microorganisms in the winemaking process. Management of yeast starter suitable for the production of fruit wines.
1. Microbial ecology of fruit musts and wines 2. Yeast starter cultures and their contribution to the quality of fruit wines 3. Factors affecting the growth and production of yeast metabolites in fruit wines 4. Microbial spoilage in fruit wines