Learning objectives
Knowledge of microbiological aspects involved in food transformation. Special focus on microbiological involvement related to production and ripening of fermented beverage
Understanding of microbiological aspects determining the processing of raw materials in fermented beverage of particular enogastronomic interest
Course unit content
The role of microorganisms in the winemaking process: The wine yeasts and alcoholic fermentation. Lactic acid bacteria: the defects and the malolactic fermentation. Role of microorganisms in the production of special wines (vini novelli, sweet wines, sparkling wine or champagne, fortified wines)
The role of microorganisms in beer production: the possible microbial contamination and hygiene problems in the early stages of malting and mashing, fermentation and starter cultures
