Wine Microbiology-Science and Technology

The compound microscope; microscopic observation techniques; preparation and set-up for microscopic observation; counting bacteria and yeast cells in must and wine; sterilization techniques; the antiseptic effect of sulphur dioxide; the correlation between pH, buffer power, oxidation-reduction potential, microbiological stabilization and the acid taste of wine; alternative techniques to the use of sulphur dioxide for microbiological stabilization; cleansing and sanitation; the taxonomy, cytology, biology and morphology of wine-associated yeasts; the isolation, selection and purification of wine yeasts; oenological characteristics of selected yeast strains and their genetic amelioration; current and prospective topics in microbial enology; the metabolism of sugars and nitrogen by yeasts; the oxygen requirement for wine yeast; the microbiological monitoring of must and wine; management and control of the first and second alcoholic fermentation; the formation of organoleptically important metabolites by wine yeast and bacteria; the production of acetic acid; the biological degradation of malic acid; the microbiological control of must concentrates and sulphured musts; the microbiological control of wine during storage and ageing; techniques used for the microbiological stabilization of musts and wines; the microbiological stabilization of wine through thermal treatment; microbiological stabilization through filtration; appendix - microscopic and chemical assays for the identification of sediments.