04220 - Wine Microbiology

Learning outcomes

The course is aimed to provide the fundamental knowledge and skills on the microorganisms of enological importance in order to understand, control and optimize their activity in relation to the raw material quality, the desired wine characteristics and the wine making procedures.

Course contents

The course Wine Microbiologyis part of the Integrated Course General and Wine Microbiology with General Microbiology.

The content of Wine Microbiology, functional to achieve the knowledge and the abilities necessary to manage and optimise the biotechnological processes and the fermentations of interest in oenological sector, are organised in the following main matters:

Yeasts: classification, yeasts of oenological importance, nutrition, metabolism. Alcoholic and malo-alcoholic fermentations. Oenological characteristics of yeasts: technological characteristics and features affecting the wine quality. Lactic acid bacteria: classification, lactic acid bacteria of Oenological importance, nutrition, metabolism. Malo-lactic fermentation: effects on the organoleptic characteristics and safety of wine. Selection criteria of starters for malo-lactic fermentation. Other microorganisms of Oenological interest: acetic bacteria and moulds. Must as growth medium: nutritional aspects, spontaneous and controlled fermentations. Microbial ecology of grape and musts and their influence on wine quality. Selected yeasts: obtaining and usage. Microbial interactions and wine quality. Undesired microbial activities: roles of yeasts, lactic acid bacteria and moulds.

The laboratory activities represent an in-depth analysis of the topics presented during the lectures. Students will become familiar with the preparation of the main culture media useful for the isolation and quantification of yeasts and bacteria of oenological interest from grapes and fermenting must. Morphology of yeasts, lactic acid bacteria, acetic bacteria and moulds will be observed with an optical microscope. Knoweledge of yeasts and bacteria identification using molecular techniques will also be provided. During the laboratory experience, micro-vinifications will be set up and used to study conventional and unconventional features of oenological starters or related microorganisms. For instance, the volatiloma of wines produced with different starter yeasts will be evaluated by gas-chromatographic approach combined with solid phase microextraction (SPME-GC/MS). Safety factors, such as the production of biogenic amines, will also be evaluated on the microorganisms considered.

In order to enable students to acquire the knowledge and the skills to manage and optimise the fermentations and biotechnological processes at industrial level, also practical laboratory trials, guided visits to key wine companies and seminars by experts are foreseen. The practical LAB trainings and the Company guided visits will be planned at the beginning of the course.

Readings/Bibliography

The materials necessary to prepare the exam of Wine Microbiology will be provided by Rosalba Lanciotti. The slides and the materials presented and discussed during the lessons and the lab activities will be available on VIRTUALE [https://virtuale.unibo.it/]. Adjunctive bibliographic materials will be provided if necessary to clarify specific matters or to answer to specific interests or questions raised by students related to the whole course.

For further information on course matters and specific student interests the following references are suggested:

Microbiologia Enologica (2018) G. Suzzi e R. Tofalo (eds).Edagricole Università e Formazione seconda Edizione

Microbiologia della vite e del vino - (2022) P. Romano, M. Ciani e L. Cocolin. Casa editrice Ambrosiana

Teaching methods

Lectures by Rosalba Lanciotti.

Seminars by experts and well-known colleagues of wine sector.

Study visits to wineries as well key stakeholders of wine Sector. The Lab practical training will be performed at the Labs of the Food Science Campus of Cesena. The teaching Labs are equipped with advanced instruments and equipment functional to the acquisitions of the specific skills of the course.

In order to attend the lab activities, the student must attend the course 1, 2 and 3 regarding safety in e-learning way.All the instructions are reported at the link [https://www.unibo.it/it/servizi-e-opportunita/salute-e-assistenza/salute-e-sicurezza/sicurezza-e-salute-nei-luoghi-di-studio-e-tirocinio]

Assessment methods

Wine Microbiology is part of the Integrated Course of General and Wine Microbiology together with General Microbiology.

The exam of Wine Microbiology will be performed after the end of the lessons of the Course. Oral evaluation (about 20 minutes) by means of 3/4 questions on the issues treated during the lessons, Lab trials, seminars and study visits.

The student knowledge will be assessed on the basis of the following criteria: i) knowledge, comprehension and discussion capability of the subjects ii) critical and communication capability; iii) mastery of technical and scientific language. The maximum score can be 30 eventually cum laude.

The final score will be the arithmetic average of the scores obtained in both the modules. The final evaluation will be logged and signed by prof. Rosalba Lanciotti The enrolment must be accomplished through ALMAESAMI as well as the cancellation, which must be before the starting date of the exam session. The eligible students can agree with the professors an eventual exam out of the official calendar. For further information check on https://almaesami.unibo.it/almaesami/welcome.htm.

Students with learning disorders and\or temporary or permanent disabilities must contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the teacher, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

Slide-projector; Overhead-projector, PC; Powerpoint presentations and protocols/instruction/explanations for LAB training.

The materials will be provided to the students by means of VIRTUALE platform [https://virtuale.unibo.it/] or reserved (to the student of the course) exchange folder

Well-equipped LABs are available at The Campus of Food Sciences of Cesena for the practical laboratory trainings and activities.

Office hours

See the website of Rosalba Lanciotti