VIEN 4650

VIEN 4650

Course information provided by the Courses of Study 2018-2019. Courses of Study 2019-2020 is scheduled to publish mid-June.

We live in a microbial world: microbes are all around us affecting almost every aspect of our lives. This course focuses on the roles that microbes play in the production and spoilage of wine. Wine microbiology is a 3 credit course (2 lecture credits, 1 laboratory credit).

When Offered Fall.

Prerequisites/Corequisites Prerequisite: general microbiology lecture and laboratory, organic chemistry, biochemistry. Knowledge of wine production is recommended but not required.

Outcomes
  • Identify the different microbes present during wine production, and describe the positive or negative roles that they play during wine production.
  • Evaluate potential microbial issues with stuck/sluggish/spoiled fermentations.
  • Describe classic and modern approaches used to understand the microbiology of wines.
  • Explain and apply routine microbiological techniques useful in a winery.
  • Develop independent research projects related to the roles of microbes in the winery, including designing and executing experiments to rigorously test hypotheses.

View Enrollment Information

Enrollment Information
Syllabi: 1 available
  •   Regular Academic Session.  Choose one lecture and one laboratory.

  • 3 Credits Graded

  •  4287VIEN 4650  LEC 001

    • TR
    • Gibney, P

  • Prerequisites: General microbiology lecture and laboratory, organic chemistry, biochemistry. Knowledge of wine production is recommended but not required.

  •  4288VIEN 4650  LAB 401

    • T
    • Gibney, P