VIEN 4650
Wine Microbiology
Microbes are all around us affecting almost every aspect of our lives. This course focuses on the roles that microbes play in the production and spoilage of wine. Wine microbiology is a 3 credit course (2 lecture credits, 1 laboratory credit).
Topics
- Identify the different microbes present during wine production, and describe the positive or negative biological roles that they play during wine production, including stuck/sluggish/spoiled fermentations.
- Summarize practically relevant aspects of wine microbiology and evaluate microbial issues in wine production.
- Explain routine microbiological techniques useful in a winery.
- Develop independent research projects related to the roles of microbes in the winery, including designing and executing experiments to rigorously test hypotheses and/or explore wine microbiology-related topics.
Official roster learning outcomes
Prerequisites & course information
BIOMI 2900 and BIOMI 2911; CHEM 1570 or CHEM 3570; BIOMG 3310 or BIOMG 3350.
Sources
- Course catalogue ↗2026-2027