04220 - Wine Microbiology

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 - Prof. 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 - Prf. Rosalba Lanciotti (2 CFU)

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 enological 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 enological 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.

Readings/Bibliography

Materials provided during/at the end of the lectures/laboratory practices by Rosalba Lanciotti and Davide Gottardi through VIRTUALE [https://virtuale.unibo.it/].

Suggested Books

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 and Laboratory activities will be hold by Rosalba Lanciotti. Seminars will be hold by experts and well known colleagues on specific topics. When possible, visits to wine industries will be programmed.

Considering the activities and teaching methods adopted, the attendance to this course requires the students to complete Module 1 and 2 in e-learning and Module 3 of training on safety and health for Study and Research Areas [https://www.unibo.it/en/services-and-opportunities/health-and-assistance/health-and-safety/online-course-on-health-and-safety-in-study-and-internship-areas]

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. 

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.

The materials will be provided by VIRTUALE [https://virtuale.unibo.it/] (access reserved to the students  belonging to Bologna University) or by an exchange folder directed to the course students.

Microbiology LAB for the laboratory pactices.

Office hours

See the website of Rosalba Lanciotti