ECTS - University of Pisa
Scheda programma d'esame
GENERAL AND WINE MICROBIOLOGY
ANNITA TOFFANIN
Academic year2016/17
CourseVITICULTURE AND ENOLOGY
Code006GG
Credits6
PeriodSemester 1
LanguageItalian

ModulesAreaTypeHoursTeacher(s)
MICROBIOLOGIA GENERALE ED ENOLOGICAAGR/16LEZIONI64
ANNITA TOFFANIN unimap
Programma non disponibile nella lingua selezionata
Learning outcomes
Knowledge
Objective of the course is the knowledge of some aspects of the general and wine microbiology including structures and functions of the microbial cell, growth, nutrition, metabolism and genetics. The course will focus especially on wine microorganisms and their metabolism, their contribution to wine making processes, alcoholic and malolactic fermentations so the student at the end of the course will possess the knowledge to understand wine microbial processes.
Assessment criteria of knowledge

Methods:

  • Final oral exam
  • Periodic Quizzes/multiple choice
  • Periodic written tests
Teaching methods

Delivery: e-learning

Learning activities:

  • attending lectures
  • preparation of oral/written report
  • Laboratory work
  • Bibliography search

Attendance: Not mandatory

Teaching methods:

  • Lectures
  • Seminar
  • laboratory
Syllabus
Introduction to generale and wine microbiology. History of microbiology. Eucariotic and procariotic cell. Form and dimensions of the microbial cell. Structures and functions of the bacterial cell. Coloration of Gram. Eucariotic cell: Saccharomyces cerevisiae. Aspects of microbial genetics. The microorganisms and the environment: temperature, oxygenation, pH. Microbial growth and methods for its control. Microbial nutrition. Microbial metabolism: respiration and fermentations. Biodiversity and classification of wine micro-organisms. Biological cycle of Saccharomyces cerevisiae. Grape and wine microbiology. Alcoholic fermentation and metabolic aspects of wine yeasts. Characteristic of Saccharomyces and non-Saccharomyces wine yeasts, wine lactic acid bacteria, acetic acid bacteria, Dekkera spp. Classification, evolution and genetics of Saccharomyces cerevisiae.
Bibliography
Recommended readings Biavati B., Sorlini C. (2012) Microbiologia generale ed agraria - Seconda edizione C.E.A. Casa Editrice Ambrosiana Vincenzini, Romano, Farris, 2005 - Microbiologia del vino - Casa Editrice Ambrosiana Further useful bibliografy Brock Biologia dei Microrganismi. Vol. 1- Microbiologia generale. Casa Editrice Ambrosiana Zambonelli C. 2003 - Microbiologia e biotecnologia dei vini. Edagricole, Bologna Ribereau-Gayon, Dubourdieu, Doneche, Lonavaud, 2003 - Trattato di Enologia I - EdagricoleMadigan M.T., Martinko J.M. 2007 Carrozza Gian Pietro 2014 - Manuale di enologia - Poseidonia scuola
Work placement
Introduction to wine microbial analysis. Wine yeasts and wine bacteria microscopy. Isolation and molecular characterization of wine microorganisms. Microbiological analysis of wine yeast starter.
Updated: 14/11/2016 17:27