Class Microbiology

1-Introduction to the study of Microbiology 

a) Objectives and safety in the microbiology laboratory.

b) Main laboratory techniques for microorganisms quantification and identification.

2- Microorganisms diversity and main groups.

a)- Control of the growth of microorganisms

b) Industrial applications of microorganisms

c) Basics about wine making process

3-Diversity of microorganisms, from grape to wine.

a) Its importance in wine production.

b) Methodologies for their detection and identification.

c) Use of yeast and bacteria starters.

d) Hygienization, microbiological stabilization.

4- Quality control of grape and wine

a) Implementation of the HACCP system to the wine sector

b) Microbiological analysis of wines

c) Microbiological changes in wines.

Practical Program:

1- Analysis of the cork stopper 

2- Microbiological analysis of wines

he student can take the course unit by continuous assessment or final exam.

1- Theoretical evaluation

- Realization of a global test on theoretical subjects, to be held in time and date previously.  The final test will be scored on a scale of 0 to 20 points. To pass the theoretical component you must have an average of ≥ 9.5 points. 

2- Practical Evaluation
- The evaluation of the practical/laboratory component is done through the realization and  discussion   of 2  group reports (3-4 students) concerning the work done in the practical classes.  The average of the reports must be ≥ 9.5 points.

  - Theoretical part: 50% + Practical part: 50%. The final approval to the curricular unit depends on the approval to both components with an average mark ≥ 9.5.

 - If the student does not succeed in the continuous assessment, he/she may take the exam with the totality of the theoretical and practical material during the exam period. 

Fugelsang Kenneth and Edwards Charles (2007). Wine Microbiology. Pratical Applications and Procedures, 2^nd Edition, Springer, New York, USA.

Helmut König, Gottfried Unden Jürgen and Fröhlich, Editors (2009) Biology of Microorganisms on Grapes, in Must and in Wine, Springer-Verlag, Berlin Heidelberg. 

Pascal Ribéreau-Gayon, Denis Dubourdieu, Bernard Donèche and Aline Lonvaud (2006) Handbook of Enology, The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition. John Wiley & Sons, Chichester, England.

Canas-Ferreira, W., Sousa, J., Lima, N., 2008,  “Microbiologia”, Lidel, Portugal.