Study programmes / C-HE Horticultural Engineering / Oenological Microbiology
Course code:KVMB
Course title in language of instruction:Vinařská mikrobiologie
Course title in Czech:K-Vinařská mikrobiologie
Course title in English:Oenological Microbiology
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 18/0
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:master
Semester:WS 2018/2019 - FH
Name of lecturer:doc. Ing. Jiří Sochor, Ph.D. (examiner, lecturer, supervisor)
Prerequisites:(Microbiology and Biochemistry and (Oenology I or now Oenology I)) or Bachelor State Exam
 
Aims of the course:Students gain a comprehensive overview of microbiological processes, that are essential in process of winemaking, their causative agents, conditions, manifestations and management options. The course will focus mainly on the desired fermentation processes and microbial contaminants. Part of the course is mastery of basic microbiological techniques.
Course contents:
1.Basic concepts in the taxonomy (allowance 2/0)
2.Influence of environment on microorganisms (allowance 2/1)
3.Ecology of yeasts (allowance 4/3)
4.Bacterial microflora (allowance 2/1)
5.Dynamics of growth and multiplication (allowance 2/1)
6.Yeast system and nomenclature (allowance 2/4)
7.Isolation, Identification and Preservation (allowance 4/10)
8.Microbiological control and sanitisation (allowance 2/2)
9.Toxigenic bacteria (allowance 2/0)
10.Microorganisms as a contaminants of wine (allowance 2/2)

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to communicate with professionals in different field of study
-ability to solve problems
-ability to work in international context
-capacity to learn
-general knowledge
-professional knowledge
-skilled at utilizing and processing information

Specific competences:
 
-Ability to operate in the microbiological control of wine
-ability to use theoretical knowledge of the field and gain practical knowledge and laboratory skills
-Competence to the works in microbiological laboratory
-Knowledge of industry cultivation of microorganisms.

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Written test. For successful completion of the course, the student must demonstrate knowledge of the topics discussed in lectures and exercises. The student must demonstrate a 60% of the total mark.
 
Learning activities and study load (hours of study load)
Type of teaching methodCombined form
Direct teaching
     lecture28 h
     practice28 h
     laboratory work0 h
     professional educational excursion0 h
     consultation0 h
Self-study
     preparation for exam56 h
     preparation for regular assessment0 h
     report from excursion, tour, practical placement0 h
     elaboration of reports12 h
     writing of seminar paper16 h
Total140 h

Basic reading list
  • RIBÉREAU-GAYON, P. -- BRANCO, J M. Handbook of enology : The microbiology of wine and vinifications. Volume 1. Chichester: John Wiley & Sons, 2003. 454 p. ISBN 0-471-97362-9.
  • Wine microbiology: science and technology. New York: Marcel Dekker, 2001. 490 p. ISBN 0-8247-0590-4.
  • Wine microbiology.: practical applications and procedures. 2nd ed. New York, NY: Springer, 393 p. ISBN 978-0-387-33341-0.
  • DITTRICH, H H. Mikrobiologie des Weines. 4th ed. Stuttgart (Hohenheim): Ulmer, 2010. 287 p. Handbuch der Lebensmitteltechnologie. ISBN 978-3-8001-6989-4.
  • ŠILHÁNKOVÁ, L. Mikrobiologie pro potravináře a biotechnology. 3rd ed. Praha: Academia, 2002. 363 p. ISBN 80-200-1024-6.
  • Molecular wine microbiology. 1st ed. Amsterdam: Academic Press, 2011. 363 p. ISBN 978-0-12-375021-1.