04220 - Wine Microbiology

Course Unit Page


This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.

Good health and well-being Industry, innovation and infrastructure Responsible consumption and production Climate Action

Academic Year 2021/2022

Learning outcomes

The course is aimed to provide the fundamental knowledge 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

Lectures by Rosalba Lanciotti (4 CFU)

Yeasts: classification, yeasts of enological importance, nutrition, metabolism. Alcoholic and malo-alcoholic fermentations. Enological characteristics of yeasts: technological characteristics and features affecting the wine quality. Lactic acid bacteria: classification, lactic acid bacteria of enological 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 enological 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.

Laboratory activities by Dott. Davide Gottardi (2 CFU)

The laboratory exercises represent an in-depth analysis of the topics addressed during the lectures. Students will become familiar with the preparation of the main culture media useful for the isolation of yeasts and bacteria of enological interest from grapes and fermenting must and with the use of an optical microscope for the observation of the morphology of microbial cells (yeasts, bacteria latex, acetic bacteria, molds). The methods for the identification of yeasts and bacteria on a molecular basis will also be provided. During the laboratory exercises, micro-vinifications will be set up and the conventional and unconventional features, based on the selection of microorganisms of oenological interest, will be studied. In particular, the volatiloma of starter yeasts and their ability to produce mannoproteins using will be evaluated by gas-chromatographic approach and enzymatic approaches, respectively. Safety factors such as the production of ethyl carbamate and biogenic amines will also be evaluated on the microorganisms considered.


Materials provided during/at the end of the lectures/laboratory practices by Rosalba Lanciotti and Davide Gottardi through IOL [https://iol.unibo.it/] or reserved (to the students of the course) exchange folder.

Suggested Books

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

Microbiologia del vino - (2005). M. Vincenzini, P. Romano, G. A. Farris. Casa Editrice Ambrosiana

Teaching methods

Lectures by Rosalba Lanciotti and laboratory practices by Davide Gottardi Also seminars by experts and well known colleagues on specific topics are programmed. When possible (according to sanitary situation and anticovid measures), study visits to wine industries will be programmed.

Assessment methods

Oral exam (3-4 questions for each candidate).

The exam consists of 3 or 4 questions regarding the whole program (lectures and Lab activities). 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 enrollment 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.


Teaching tools

Teaching tools

Slide-projector; Overhead-projector, PC for the lectures.

Microbiology laboratory for the laboratory pactices.

Office hours

See the website of Rosalba Lanciotti

See the website of Davide Gottardi