2025
oenological microbiology
Name: oenological microbiology
Code: QUI13081L
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Chemistry
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Sustainable Development Goals
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.
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.
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.
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.
Contents
Microbiology overview of oenological processes. Microorganisms of interest in oenological processes.
Importance of Microorganisms on the quality of wines. The wine microorganisms and their natural habitat.
Vineyard/grapes and winery ecosystems.
Microbial growth. Measures of microbial growth.
Microorganisms of winemaking interest: biochemical, morphological and genetic differences
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. Microorganisms of wine spoilage. Microbiological stabilization of wines. Application of starters
Practical: Observation of microorganisms of oenological interest. Cell count and preparation of inocula.
Isolation of microorganisms from spontaneous fermentations of grape juice
Characterization of the performance of a yeast strain during grape ferment
Importance of Microorganisms on the quality of wines. The wine microorganisms and their natural habitat.
Vineyard/grapes and winery ecosystems.
Microbial growth. Measures of microbial growth.
Microorganisms of winemaking interest: biochemical, morphological and genetic differences
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. Microorganisms of wine spoilage. Microbiological stabilization of wines. Application of starters
Practical: Observation of microorganisms of oenological interest. Cell count and preparation of inocula.
Isolation of microorganisms from spontaneous fermentations of grape juice
Characterization of the performance of a yeast strain during grape ferment
Teaching Methods
The approach to the contents of this course unit is based on methodologies that combine the structured transmission of knowledge with the active participation of students, promoting the articulation between concepts and their practical application in different contexts. Content is presented in a systematic way and supported by audiovisual resources, allowing the explanation of fundamental concepts accompanied by illustrative examples that facilitate understanding. In parallel, students are engaged in activities of observation, analysis, and problem-solving, encouraging critical interpretation, discussion, and the exchange of perspectives. The methodology also includes the development of a semester-long project, which challenges students to apply the knowledge acquired to the resolution of a specific situation or problem. This work involves the planning, design, and implementation of different stages, reinforcing skills in organization, knowledge integration, autonomy, and collaboration. This student-centered pedagogical model ensures the consolidation of knowledge and the development of transversal skills, contributing to the scientific, technical, and interpersonal training required by the course unit profile.
Assessment
Continuous Assessment
-Two written tests carried out during the semester, covering the course contents, with a minimum grade of 8 (out of 20) in each and a minimum average grade of 10 (out of 20) (80%).
-Oral presentation of a project in class, based on selected scientific articles (20%).
Final Examination
-Final exam with a minimum passing grade of 10 (out of 20).
-Two written tests carried out during the semester, covering the course contents, with a minimum grade of 8 (out of 20) in each and a minimum average grade of 10 (out of 20) (80%).
-Oral presentation of a project in class, based on selected scientific articles (20%).
Final Examination
-Final exam with a minimum passing grade of 10 (out of 20).
Teaching Staff
Certificações
