Biotechnological Aspects of Wine Production

Course Description

COURSE CONTENT

Wine - traditional biotechnological product. Wine classification. Organization, maintenance and equipment of wine cellars. Technological processes in still wine (white, red and rose) production (crushing, destemming, pressing, settling, maceration). Spontaneous and inoculated fermentations. Yeasts in wine production. Enological characteristics, selection criteria, identification methods and industrial production of wine yeast starter cultures. Alcoholic fermentation in wine production – conditions, progression, kinetics. Role of sulphur and its use in wine production. Metabolism of sugar, nitrogen compounds and organic acids. Influence of yeast metabolism on wine composition (fermentation aroma). Malolactic fermentation - influence on wine, selection and commercial production of starter cultures. Racking, maturation, clarification / filtration, stabilization, blending, bottling, storage. Spoilage and contamination of wine during fermentation, handling and storage. Wine quality (chemical, instrumental, microbiological and sensory analysis).

LEARNING OUTCOMES

• describe and explain the various technological processes in the production of white, black and rose wines
• discuss and identify wine yeasts
• select and use the best microbiological stabilization methods
• apply properly sulphur in wine production
• demonstrate procedures in the laboratory analysis of musts and wines
• set, select and maintain fermentation (spontaneous and inoculated)
• explain and describe the emergence of primary, secondary and tertiary aromas
• distinguish biological and chemical procedures during wine maturation
• debate procedures and criteria for assessing the quality of wine

To enrol in this course, the following courses must be completed (undergraduate studies):

• Biotechnology 2
• Biochemistry 1
• Biochemistry 2
• Microbiology
• Transport Phenomena
• Unit Operations