Modern microbiology in grape and wine production

An introduction to the biology of microorganisms of importance in viticulture and enology and the application of biotechnology in modern enology. To gain the ability to critically evaluate scientific results and assess the transferability of new knowledge of this field into practice.

Prior knowledge of some chapters in general microbiology, biochemistry and basic principles of enology and viticulture is needed.

An introduction to the biology of microorganisms of importance in wine related natural ecosystems; and the application of biotechnology to increase the nutritional composition, quality and safety of grape-based alcoholic beverages.

Microbiology topics related to grape growing and wine production to be considered include: microbial growth, energy sources and nutritional categories; structure and function of microorganisms; classification and identification; ecology and biodiversity; interactions of microorganisms with their environment, including plants and animals; case studies of natural and managed microbial ecosystems. To provide specialized knowledge and skills related to the physiology and biochemistry of yeast and bacterial growth during wine fermentation and conservation, aspects of microbial control from grape maturation and harvest to bottling of wine will be considered.

Biotechnology topics related to grape /wine production to be considered include: developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms that are relevant for wine production.

The diversity of microorganisms associated with the grape/ wine will be discussed, and broadened into the discussion of winemaking with introduction of more modern concepts of biotechnology and molecular biology.

The role of the community, media and government in delivering safe, ethical and sustainable biotechnology solutions will be also discussed.

Overview of actual problematic, latest scientific findings, evaluation of transferability of experimental result to pilot scale and than in the production scale.

Knowledge and understanding: * describe the zgradbo and function of the major groups of microorganisms in grape/ wine and natural ecosystems * explain the role and importance of the major groups of microorganisms in grape and wine production * principles of identifying and classifying of microorganisms * growth and reproduction of microorganisms * beneficial and deleterious activities of microorganisms in grape and wine production * processes involved in the recognition and manipulation of key groups of microorganisms * use terminology, appropriate to the field of biotechnology, correctly and contextually * apply a range of biotechnological solutions to improve the quality and sustainability of grape/ wine production for future generations * conduct, analyse and interpret results of experiments, and effectively communicate these in written reports * demonstrate effective information handling and communication skills and the ability to work in a team

• Fleet G.H. (1993) Wine Microbiology and Biotechnology. CRC Press Catalogue
• Ribereau-Gayon P., Dubourdieu D., Doneche, B. and Lonvaud, A. 2007. Handbook of Enology (Volume 1): The Microbiology of Wine and Vinifications. Wiley. Catalogue
• Pitt J. and Hocking A.D. (2009) Fungi and Food Spoilage (3rd edn.) Springer. E-version E-version
• Fugelsang K.C. and Edwards C.G. (2010) Wine microbiology : practical applications and Procedures (2nd edn.). Springer. Catalogue
• Santiago A.C., Munoz R., Garcia R.G. (2011). Molecular Wine Microbiology. Academic Press.
• Food Biotechnology – Microogranisms, 1995, Ed. Hui, Y.H./Khachatourianus, G.G. New York
• Raspor,P.ur.1996. Biotehnologija, Osnovna znanja, BIA d.o.o. Ljubljana, 815 s. Catalogue
• Lecture slides
• Moodle classroom

• Written examination (60%), Seminar project( 10%), Written and oral report of laboratory exercises (20%), Active participation to the course (10%)

Doc. dr. Lorena Butinar

Assistant Professor of Microbiology na UNG
http://www.sicris.si/public/jqm/search_basic.aspx?lang=slv&opdescr=search&opt=2&subopt=1&code1=cmn&code2=auto&search_term=Butinar%20Lorena

• BUTINAR, Lorena, FRISVAD, Jens Christian, GUNDE-CIMERMAN, Nina (2011). Hypersaline waters : a potential source of foodborne toxigenic aspergilli and penicillia. FEMS microbiology, ecology, ISSN 0168-6496, vol. 77, no. 1, str. 186-199, doi: 10.1111/j.1574-6941.2011.01108.x.
• BUTINAR, Lorena, STRMOLE, Tadeja, GUNDE-CIMERMAN, Nina (2011). Relative incidence of ascomycetous yeasts in Arctic coastal environments. Microbial ecology 61: 832-843, doi: 10.1007/s00248-010-9794-3.
• SIVILOTTI, Paolo, BUTINAR, Lorena, STERNAD LEMUT, Melita (2013). Leaf removal treatments as affecting Botrytis Cinerea occurance on Pinot Gris grapes from North Eastern Italy: results over four years of trials. V: QUEIROZ, Jorge (ur.). Proceedings, (Ciência e técnica vitivinícola, ISSN 0254-0223, vol. 28). Dois Porto: Estação vitivinícola nacional 28: 446-450.
• STERNAD LEMUT, Melita, SIVILOTTI, Paolo, BUTINAR, Lorena, LAGANIS, Jana, VRHOVŠEK, Urška. Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard. Australian journal of grape and wine research, ISSN 1322-7130, 2015, vol. , no. 3, str. 439-450, ilustr., doi: 10.1111/ajgw.12148.
• DASHKO, Sofia, ZHOU, Nerve, TINTA, Tinkara, SIVILOTTI, Paolo, STERNAD LEMUT, Melita, TROŠT, Kajetan, GAMERO, Amparo, BOEKHOUT, Teun, BUTINAR, Lorena, VRHOVŠEK, Urška, PIŠKUR, Jure. Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla. Journal of industrial microbiology & biotechnology, ISSN 1367-5435, 2015, vol. 42, issue 7, str. 997-1010. http://link.springer.com/article/10.1007%2Fs10295-015-1620-y, doi: 10.1007/s10295-015-1620-y.