FDSC 4600 - Wine and Food Fermentations

(crosslisted)
(also VIEN 4600 )

Spring. 3 credits. Letter grades only.

Prerequisite: BIOMI 2900 or equivalent course. Enrollment preference given to: 20 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 & flavor production, reproduction, managing microbial growth and spoilage, and microbiology techniques important to the food and wine industry & to research in this area. Other food fermentations by these microbial groups, including yogurt, beer, kombucha and vegetable fermentations, are highlighted to emphasis the application of fermentation knowledge to production of many different foods.