Courses of Study 2017-2018 
    
    Mar 28, 2024  
Courses of Study 2017-2018 [ARCHIVED CATALOG]

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VIEN 4600 - Wine and Food Fermentations

(crosslisted) FDSC 4600  
(OPHLS-AG)      
Spring. 3 credits. Letter grades only (no audit).

Prerequisite: BIOMI 2900  or equivalent. Enrollment preference given to: Viticulture and Enology majors.

K. Arnink.

Study of the microbial ecology of food and wine fermentations. Emphasis is on the three main groups of wine organisms (yeasts, acetic, and lactic acid bacteria) and the interactions between them. Course material covers nutritional requirements, metabolism and flavor production, reproduction, managing microbial growth and spoilage, and microbiology techniques important to the food and wine industry and to research in this area. Other food fermentations by these microbial groups, including yogurt, beer, kombucha and vegetable fermentations, are highlighted to emphasize the application of fermentation knowledge to production of many different foods.

Outcome 1: Describe the microbial ecology of grape juices and wines.

Outcome 2: List the succession of microbes that may live in grape juices and wines, and describe how each contributes to the final products’ properties.

Outcome 3: Explain the primary and secondary biochemical pathways of food fermentation microbes.

Outcome 4: Identify spoilage microorganisms and know how to control each in a winery environment.

Outcome 5: Explain general similarities and important differences between wine and other food fermentations.

Outcome 6: Demonstrate basic microbiological laboratory skills used in wine and food industries and research.



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