FDSC 4600

Wine and Food Fermentations

Course Description

Course information provided by the Courses of Study 2015-2016.

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.

When Offered Spring.

Permission Note Enrollment preference given to: Viticulture and Enology majors.
Prerequisites/Corequisites Prerequisite: BIOMI 2900 or equivalent course.

• Describe the microbial ecology of grape juices and wines.
• List the succession of microbes that may live in grape juices and wines, and describe how each contributes to the final products' properties.
• Explain the primary and secondary biochemical pathways of food fermentation microbes.
• Identify spoilage microorganisms and know how to control each in a winery environment.
• Explain general similarities and important differences between wine and other food fermentations.
• Demonstrate basic microbiological laboratory skills used in wine and food industries and research.

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