| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE | Code | 19625206 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. Bioptechnological aspects in modern oenlogy |
Technological and biotechnological remediations |
| 2. Tèchniques for the creation of wine strains |
Natural selection Hybrids Directed evolution Transgenic |
| 3. Genetic modification of microbial metabolic pathways | Physiological methods Genetic recombination |
| 4. Introduction to the analysis and control of microbial populations in winemaking |
|
| 5. Molecular techniques applied to the analysis of microorganisms of oenological interest | Molecular identification techniques at species level. Culture-dependent and culture-independent methods. Molecular techniques of strain typing. |
| 6. Study of the population dynamics of alcoholic and malolactic fermentations |
Inoculated vs. spontaneous fermentations in alcoholic and malolactic fermentation. Monitoring of the inoculum during fermentation. |
| 7. Reduction of ethanol in wine |
Reduction of total sugar. Reduction of ethanol produced. Metabolic engineering of yeasts. |
| 8. Starter inoculums | Active dry yeast development. Development of mixed inocula. Effect of single and mixed inoculums in wine. Methods and efficiency of yeast immobilization. |
