Microbiology of Fermentations

Code: QUI13655M

6 ECTS

Duration: 15 weeks/156 hours

Scientific Area: Biochemistry

Teaching languages: Portuguese

Languages of tutoring support: Portuguese, English

Regime de Frequência: Presencial

Sustainable Development Goals

Fome zero e agricultura sustentável - Acabar com a fome, alcançar a segurança alimentar e melhoria da nutrição e promover a agricultura sustentável.

Educação de qualidade - Assegurar a educação inclusiva, e equitativa e de qualidade, e promover oportunidades de aprendizagem ao longo da vida para todos.

Consumo e produção responsáveis - Assegurar padrões de produção e de consumo sustentáveis.

Ação contra a mudança global do clima - Tomar medidas urgentes para combater a mudança climática e seus impactos (*).

Learning Goals

The aim of this program course is to provide the students with Knowledge on microbiology and biochemistry applied to enological processes. Students will be able to Know and understanding the main biotechnological concepts applied to microbial fermentation in wine processes. They should know the wine microorganisms and their natural habitat: Knowing the microbiological and biochemical aspects of enological fermentations; Acquire an overview of the development of fermentation processes, know the different equipment used in fermentation processes; differentiate between fermentation systems and to know fermentative technologies. This curricular unit also intends to develop a set of skills to collect, select and interpret relevant scientific information, and communicate ideas and scientific knowledge, orally and written, organized in a coherent and logical form, about matters within the scope of the unit.

Microbiology Overview of fermentation processes. Microorganisms of interest in fermentation processes. Importance of Microorganisms on the quality of wines. The wine microorganisms and their natural habitat. Microbial growth. Controlling factors. Measures of microbial growth. Microorganisms of winemaking interest: biochemical, morphological and genetic differences. Nutrition and culture media. Cellular transport of nutrients. Principles of microbial metabolism. The transformation of must into wine. Alcoholic fermentation. Biochemistry of fermentation. Malolactic fermentation. Bioconversion of malic acid. Biochemistry and physiology of the malolactic fermentation. Winemaking, mixed populations: growth and kinetics. Application of starters. Microorganisms.of wine spoilage.
Practical: Isolation of microorganisms from a spontaneous fermentation of grape juice. Characterization of the performance of a yeast strain during grape fermentation.

Teaching Methods

The teaching is based on theoretical, practical and tutorials classes. The laboratory classes are coordinated and complementary to the theoretical, applying the subjects in concrete practical situations. The tutorial guidelines will serve to support scientific-pedagogical monitoring of students, particularly in implementing a complementary and integrator work.
The evaluation process will be based on the individual work and on the progress in the theoretical and practical components of this curricular unit. Practical component will be continuously evaluated by previous preparation and planning of experimental work and laboratorial work team performance. The individual final evaluation will be calculated by: a) Realization of 2 tests or an exam (75%); b) Practical evaluation (25%).