FD SC 340
Microbiology and Technology of Winemaking

Description

From initial site selection and vineyard planting and management, over harvest, vinification, ageing, bottling and selling the final product, the elaboration of wine may be controlled by a single person or company. This exceptional process integrity within food commodities, as well as the existence of myriads of cultural and regional nuances and the requirement to address this discipline with all of our senses also forms the basis of the special pedagogical value that lies in learning about wine and its production.

This intermediary course will provide an overview of the microbiological, technological and organizational fundaments of winemaking considering differences among different winemaking regions of the world. The specificities of winemaking within industrial microbiological processes will be highlighted as well as current sustainability issues.

The course has a prerequisite for introductory microbiology and includes a vinification lab with limited enrolment and tastings next to the lectures.

Instructor

FD SC 340 will be offered by Ramón Mira de Orduña, a wine microbiologist with extensive international background at the Dept. of Food Science and Technology (NYSAES).

Topics to be covered include

• Microbiology – Yeast, bacteria, fermentations, spoilage, metabolism
• Equipment – Crusher/Destemmer, presses, fermenters, filters, pumps, etc.
• Technology – Ageing, Fining, Stabilizations, Inoculation techniques
• Analysis – Monitoring the vinification process including sensory evaluation
• Winemaking - Production of several red and white wines with different vinification parameters

Syllabus

Link to Syllabus