Teaching code

4S003186

Credits

6

Coordinator

Not yet assigned

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

Moodle Seminars 0

To show the organization of the course that includes this module, follow this link:  Course organization

The teaching is organized as follows:

Program

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UL: Teoria
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The microorganisms of oenological interest: yeasts and bacteria in winemaking. The yeasts: classification, metabolism, reproduction, genetics. The must as a substrate for microbial development. The alcoholic and malolactic fermentations. The principal and secondary products of fermentation. The lactic acid bacteria: definition and classification. The malolactic fermentation: effects on the sensory characteristics and the wholesomeness of wines. Other microorganisms of oenological interest: acetic acid bacteria and mould. Wine spoilage of microbial origin. Definition and characteristics of spoilage microorganisms. Production of biogenic amines, etilcarbammate and ochratoxin. Microbial ecology: the spontaneous fermentation of grape must. The controlled fermentations. Starter cultures of yeasts and malolactic bacteria for wine. Clonal selection of yeasts, genetic improvement, selection of technological and qualitative characteristics, autolytic capacity. Clonal selection of malolactic bacteria, selection of technological and qualitative characteristics. Use of microbial inoculants in oenology. Working conditions, induction / arrest of alcoholic fermentation. Microbial interactions and wine quality. Methods for the isolation, identification and technological characterization of yeasts and malolactic bacteria. Traditional methods. Direct and indirect rapid methods. Molecular techniques.
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UL: Laboratorio
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The aim of the laboratory is to provide the knowledge to the student the main techniques used for isolation and identification of yeasts and bacteria through assays based on morphological and physiological, and molecular assays. In detail, isolation using general purpose and differential media, applied microscopy, microbial analysis of wine yeasts/bacteria starters, physiological and technological tests, genetic typing, microvinification trials.
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UL: Laboratorio
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The aim of the laboratory is to provide the knowledge to the student the main techniques used for isolation and identification of yeasts and bacteria through assays based on morphological and physiological, and molecular assays. In detail, isolation using general purpose and differential media, applied microscopy, microbial analysis of wine yeasts/bacteria starters, physiological and technological tests, genetic typing, microvinification trials.

Didactic methods

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UL: Teoria
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The module consists of 5 credits of lectures and 1 credit of laboratory exercises
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UL: Laboratorio
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The laboratory will consist of group exercises, as well as lectures aimed at preparing practical activities and analyzing and discussing the results obtained.
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UL: Laboratorio
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The laboratory will consist of group exercises, as well as lectures aimed at preparing practical activities and analyzing and discussing the results obtained.

Learning assessment procedures

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UL: Teoria
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For both attending and non-attending students, an intermediate written test lasting about 75 minutes can be carried out, during which the consultation of texts, notes and other media is not allowed. The test consists of 8 open-ended questions, each of which is associated with a maximum value of 2 points and 20 multiple choice questions, each associated with a maximum of 1 point. To pass the test the candidate must achieve at least 18 points. Achieving scores above 31 awards the candidate honors. It is possible to view the task and ask for clarification. If the written test is not passed, or in the event of a health emergency, the assessment will be carried out with an oral test consisting of three or four questions posed to each candidate; the exam lasts about 30 minutes.
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UL: Laboratorio
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At the end of the practical exercises the student can write a report describing what has been done in the laboratory. The report must be delivered at the end of semester; a maximum score of 2 points will be associated with this report and contributes to obtaining honors. During the exam, the student will be asked questions, in written or oral form. on topics covered in the UL.
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UL: Laboratorio
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At the end of the practical exercises the student can write a report describing what has been done in the laboratory. The report must be delivered at the end of semester; a maximum score of 2 points will be associated with this report and contributes to obtaining honors. During the exam, the student will be asked questions, in written or oral form. on topics covered in the UL.

Evaluation criteria

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UL: Teoria
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Both the written and oral tests aim to verify the skills and knowledge acquired in the context of the topics addressed during the lectures and laboratory activities. The clarity of the exposition and the specific technical-scientific language properties will also be evaluated.
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UL: Laboratorio
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Evaluation criteria include: knowledge of information, properties of language, clarity of presentation / writing.
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UL: Laboratorio
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Evaluation criteria include: knowledge of information, properties of language, clarity of presentation / writing.

Exam language

------------------------ UL: Teoria ------------------------ La prova viene svolta in italiano (possibile in inglese per studenti Erasmus) ------------------------ UL: Laboratorio ------------------------ la prova sarà svolta in lingua italiana (possibile inglese per studenti Erasmus) ------------------------ UL: Laboratorio ------------------------ la prova sarà svolta in lingua italiana (possibile inglese per studenti Erasmus)