I. General Information

1. Course Title:
Introduction to Wine Microorganisms

2. Course Prefix & Number:
VITI 1110

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 3

4. Course Description:

This course is designed to introduce students to the basic principles of wine microbiology and to serve as an introduction to the variety of microorganisms frequently encountered in the wine making process. Yeasts, bacteria, and molds play vital roles in the production of wine, both beneficial and harmful. Students will become familiar with the morphology, reproduction, and sensory attributes of wine microorganisms in order to understand their influence on wine making, and a basic understanding of their effective management.

5. Placement Tests Required:

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

Missouri State University, VIN 110, 3 credits
Highland Community College, Kansas, VIN 110, 3 credits

2. Transfer - regional institutions with which this course has a written articulation agreement:

The Viticulture and Enology Science and Technology Alliance (VESTA); Missouri State - West Plains; 2003

 

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Enology Diploma, AAS

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate oral communication skills	Communicate the principles of wine microbiology and microorganisms encountered in winemaking.
Analyze and follow a sequence of operations	Identify major wine spoilage organisms by sensory assessment.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Demonstrate basic knowledge of principles of wine microbiology;
• List the important microorganisms encountered during wine production;
• Describe the growth and control of various grape and wine microorganisms;
• Describe microbiological processes involved in alcoholic fermentation;
• Describe microbiological process of MLF;
• Calculate appropriate SO2 and Nitrogen additions to wine and must;
• Describe methods and techniques used in wine production that reflect a basic understanding of the effects of various microorganisms;
• Demonstrate basic understanding of how spoilage microorganisms in wine are diagnosed;
• Describe processes used to prevent undesirable microorganism activity in wines;
• Identify major wine spoilage organisms by sensory assessment; and
• Demonstrate basic understanding of various cleaning and sanitation regimes typically used in wineries.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Principles of wine microbiology
• History of microbiology in winemaking
• General characteristics of microbiology
• Microorganisms encountered during wine production
• Attributes of yeasts, bacteria and molds
• Reproduction cycles of microorganisms
• Growth and control of wine microorganisms
• Differentiate between lactic and acetic bacteria
2. Growth and control of various grape and wine microorganisms
• Effects of cellar environments on microbial growth
• Environments that contribute to microbial growth
• Environments that inhibit microbial growth in the winery
• Use of sterile filtration on microbial growth
3. Microbiological processes involved in alcoholic fermentation
• Stages of microbial development during vinification
• Positive and negative interactions of various microorganisms
• Understand proper bottling techniques.
• Describe the process involved in assessing fruit quality.
• Describe good manufacturing food processing techniques.
• Articulate the use of must additives under certain pH, TA, and nitrogen conditions.
• Understanding the concept on malo-lactic fermentation.
• Describe the microbial issues and concerns in a barrel program.
4. Microbiological process of MLF
• Calculate appropriate SO2 and Nitrogen additions to wine and must
• Methods and techniques used in wine production that reflect a basic understanding of the effects of various microorganisms
• How to diagnose spoilage microorganisms in wine
• Processes used to prevent undesirable microorganism activity in wines
5. Major wine spoilage organisms by sensory assessment
• Sensory attributes of undesirable microorganisms in wine
• Sensory attributes of desirable microorganisms in wine
• Visual and olfactory cues associated with microorganisms
6. Cleaning and sanitation regimes typically used in wineries
• Specific procedures for microbiologic concerns
• Range of sanitizers for specific problems
• Use of sulfur wicks and other preventatives
• Selective and non-selective media
• Sterilization techniques for media preparation
• Use of media additives in winemaking
• General microscopic techniques