2023
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 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 the student assiduity, 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 (60%); b) Practical evaluation (40%).
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 the student assiduity, 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 (60%); b) Practical evaluation (40%).
Teaching Staff
