2025
Microbiology of Fermentations
Name: 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
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.
Contents
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.
Practical: Isolation of microorganisms from a spontaneous fermentation of grape juice. Characterization of the performance of a yeast strain during grape fermentation.
Teaching Methods
Teaching is based on theoretical classes (T), practical laboratory classes (PL) and tutorial guidance (T). The course combines theoretical and practical methodologies that promote active learning, the application of knowledge and the development of technical skills in the field of Fermentation Microbiology. The pedagogical model integrates different approaches, encouraging student participation in the knowledge-building process.
Theoretical classes follow a structured presentation of content, focusing on understanding microbiological fundamentals and their applications in fermentation processes. This approach aims to ensure a solid and coherent foundation that supports the practical and investigative activities of the unit.
The practical modules are central to learning, with laboratory work that allows students to apply concepts, develop technical skills and interpret experimental results. These activities also include the preparation and presentation of reports, promoting the ability to synthesise, communicate and work collaboratively.
The analysis and guided discussion of current scientific articles complements the practical component, stimulating scientific literacy, critical thinking and autonomy.
Theoretical classes follow a structured presentation of content, focusing on understanding microbiological fundamentals and their applications in fermentation processes. This approach aims to ensure a solid and coherent foundation that supports the practical and investigative activities of the unit.
The practical modules are central to learning, with laboratory work that allows students to apply concepts, develop technical skills and interpret experimental results. These activities also include the preparation and presentation of reports, promoting the ability to synthesise, communicate and work collaboratively.
The analysis and guided discussion of current scientific articles complements the practical component, stimulating scientific literacy, critical thinking and autonomy.
Assessment
? Continuous Assessment
-Two written tests taken throughout the semester, focusing on the content of the theoretical classes, with a minimum grade of 8 in each test and a minimum average of 10 (75%).
-Performance in laboratory classes, preparation of reports and oral discussion of the work (25%).
? Final Exam Assessment
-Final exam, with a minimum grade of 10 (75%).
-Practical component grade (25%), awarded based on performance in laboratory classes, report writing and oral discussion of work.
Working students who choose not to attend practical laboratory classes, or those who do not pass the laboratory component, may take the final assessment. In this case, in order to obtain the practical component mark (25%), it will be necessary to submit an individual report or take an exam on the practical laboratory component.
-Two written tests taken throughout the semester, focusing on the content of the theoretical classes, with a minimum grade of 8 in each test and a minimum average of 10 (75%).
-Performance in laboratory classes, preparation of reports and oral discussion of the work (25%).
? Final Exam Assessment
-Final exam, with a minimum grade of 10 (75%).
-Practical component grade (25%), awarded based on performance in laboratory classes, report writing and oral discussion of work.
Working students who choose not to attend practical laboratory classes, or those who do not pass the laboratory component, may take the final assessment. In this case, in order to obtain the practical component mark (25%), it will be necessary to submit an individual report or take an exam on the practical laboratory component.
Teaching Staff
Certificações
