OENOLOGY 2501WT - Microbiology for Viticulture and Oenology II

An introduction to the biology of micro-organisms and invertebrates of importance in agriculture and natural ecosystems with particular emphasis on viticulture and oenology. Topics to be considered include: microbial growth, energy sources and nutritional categories; form and function of major groups of microorganisms; classification and identification; beneficial and deleterious activities of microorganisms; features of saprophytic, pathogenic, symbiotic and commensal lifestyles; determinants of pathogenicity and resistance; interactions of microorganisms and environment; nature and occurrence of Botrytis, yeasts and bacteria associated with the vineyard and winery, and their influence on grape and wine quality; interactions between wine yeast and bacteria; spoilage and selected strains of yeast in wine; nutritional requirements and wine processing parameters affecting growth and activity of wine yeast; practical skills for manipulating microorganisms and invertebrates and studying their activities.