OENOLOGY 2501WT - Microbiology for Viticulture and Oenology II
General Course Information
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Course Details
| Course Code | |||
| Course | |||
| Coordinating Unit | School of Agriculture, Food & Wine, Faculty of Sciences | ||
| Term | Semester 1 2013 | ||
| Mode | Internal | ||
| Level | Undergraduate | ||
| Location/s | Waite | ||
| Units | 3 | ||
| Contact | Up to 6 hours per week | ||
| Prerequisites | BIOLOGY 1202, BIOLOGY 1101 & OENOLOGY 1018NW | ||
| Corequisites | Not applicable | ||
| Incompatible | OENOLOGY 2501WT | ||
| Assumed Knowledge | Not applicable | ||
| Restrictions | Not applicable | ||
| Quota | Not applicable | ||
| Course Description | An introduction to the biology of microorganisms 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 infleunce 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. | ||
Detailed Course Information
Includes Learning Objectives, Learning Resources, Teaching & Learning
Course Timetable
The full timetable of all activities for this course can be accessed from the Course Planner.
