Course Syllabus
MICRO AND MOLECULAR BIOLOGY OF WINE
VIT_ENOL 582
Credit Hours | 3
Pre-requisites | Consent of the Instructor
INSTRUCTORS
Dr. Thomas Henick-Kling
Department of Viticulture and Enology
Ste. Michelle WSU Wine Science Center
359 University Drive
Richland, WA 99354-1671
OFFICE HOURS
TBD
COURSE DESCRIPTION
Molecular and microbiological aspects of Saccharomyces and non-Saccharomyces yeast, filamentous fungi, and lactic acid bacteria fermentation of grape juice or, must to produce still, sparkling and biologically aged wine. Production, and preservation of microbial starter cultures and application of hazard analysis and critical point systems. Solutions and strategies to assess normal, stuck and sluggish fermentations. Prerequisites: Consent of Instructor or MBIOS 101 or MBIOS 305; MBIOS 303 or CHEM 370; VIT_ENOL 322. CONJOINT VIT_ENOL 482
MATERIALS
Recommended.
- Iland, P. 2007. Microbiological Analysis of Grapes and Wine: Techniques and Concepts. Patrick Iland Wine Promotions Pty Ltd. ISBN: 998-0958160544. Available on Amazon for $550 or $80 electronically from piwpwinebooks.com.au
- Carrascosa, A.V., R. Munoz and R. Gonzalez. 2011. Molecular Wine Microbiology. Academic Press. https:doi.org/10.1016/C2009-0-01909-6 $90
COURSE LEARNING OBJECTIVES
- Distinguish and identify different organisms responsible for normal and abnormal fermentation using both traditional microscopic, selective nutritional media plates and molecular methods.
- Evaluate the biochemical mechanisms that various microorganisms utilize for respiration and fermentation.
- Analyze, diagnose, and devise a strategy to rectify normal, slow, and incomplete yeast and bacterial fermentations.
- Examine and evaluate molecular biology of microbial interactions in mixed populations present in fermentations.
COURSE LOCATION AND TIME
TBD
COURSE POLICIES
GRADING POLICY.
Late work will not be accepted unless arrangements are made prior to the deadline. The course includes three written exams, a review of a scientific paper, a scientific topic review paper (15+ pages), and takes into account in-person class attendance in the determination of the course grade awarded.
Written Exams (3 exams at 40 points each) 120 points
Review of Scientific Paper 20 points
Scientific Topic Review Paper (15+ pages) 60 points
Attendance (2.5 points per session) 40 points
Total 240 points
Grade % of Total Points Earned
A ≥93.0
A- 90.0-92.9
B+ 87.0-89.9
B 83.0-86.9
B- 80.0-82.9
C+ 77.0-79.9
C 73.0-76.9
C- 70.0-72.9
D+ 67.0-69.9
D 60.0-66.9
F ≤59.9
REVIEW OF SCIENTIFIC PAPER. The paper review will be worth 20 points and will be graded on completeness and originality of thought (10%), critical review and assessment of methods (40%), analysis (20%) and writing mechanics (20%). The assignment is to thoughtfully review the methodologies, analysis and conclusions of a micro/molecular biological study related to wine.
SCIENTIFIC TOPIC REVIEW PAPER. The paper will be worth 60 points and will be graded on completeness and originality of thought (10%), critical review and assessment of methods used to conduct research (40%), analysis (20%) and writing mechanics (20%). The assignment is to critically review scientific literature (minimum 15 citations) on a topic pertaining to the micro or microbiology of wine. Students must discuss and get approval of topic from instructor.
EXPECTATIONS FOR STUDENT EFFORT, ATTENDANCE, PARTICIPATION AND MAKE-UP WORK.
Students are expected to attend all scheduled class meetings every week and actively participate throughout the semester. Students attending weekly lectures can earn points towards your final grade. Students who miss a lecture for university-sponsored activities such as field trips, judging teams, sports, etc., must obtain an official Class Absence Request form from the faculty or staff member supervising the off-campus activity. Classes listed in the official university calendar as ‘to be arranged’ (e.g., internships, work-study, etc.) must be scheduled to avoid time conflicts with this course. Scheduling conflicts involving employment or non-university activities will be considered unexcused absences.
ACADEMIC INTEGRITY STATEMENT
Academic integrity is the cornerstone of higher education. As such, all members of the university community share responsibility for maintaining and promoting the principles of integrity in all activities, including academic integrity and honest scholarship. Academic integrity will be strongly enforced in this course. Students who violate WSU’s Academic Integrity Policy (identified in Washington Administrative Code WAC 504-26-010 WAC 504-26-010 (4) will receive [insert academic sanction (e.g., fail the course, fail the assignment, etc.)], will not have the option to withdraw from the course pending an appeal, and will be reported to the Center for Community Standards. Cheating includes, but is not limited to, plagiarism and unauthorized collaboration as defined in the Standards of Conduct for Students, (3). You need to read and understand all of the definitions of cheating. If you have any questions about what is and is not allowed in this course, you should ask course instructors before proceeding. If you wish to appeal to a faculty member's decision relating to academic integrity, please use this form. Make sure you submit your appeal within 21 calendar days of the faculty member's decision.
UNIVERSITY SYLLABUS STATEMENT
Students are responsible for reading and understanding all university-wide policies and resources pertaining to all courses (for instance: accommodations, care resources, policies on discrimination or harassment), which can be found in the university syllabus.
COURSE TIMELINE
|
SEMESTER WEEK |
TOPIC |
ASSIGNMENT |
|---|---|---|
|
Week 1 |
Welcome and Course Overview Review: Basic Analysis of Microorganisms |
|
|
Week 2 |
Genetics of Yeast and Bacteria; Targets for Identification Introduction and History of Wine Microbiology |
|
|
Week 3 |
Fermentation, Respiration and Yeast Structure and Function
Yeast Nutrition and Growth Media |
|
|
Week 4 |
Ecology of Yeast and Bacteria
Physiology of Yeast and Bacteria |
|
|
Week 5 |
Yeast Starter Cultures
YAN and FAN Measurement and Adjustments
Impacts of Sulfur Dioxide |
Exam 1 (CLO1, CLO2) |
|
Week 6 |
The Role of Microorganisms and Prions (GAR+) in Stuck and Sluggish Fermentations |
|
|
Week 7 |
Bacteria Starter Cultures
Microbial Spoilage |
|
|
Week 8 |
Sampling and Detection of Spoilage Organisms Laboratory Safety in Commercial Production Facilities |
|
|
Week 9 |
Timing of Analysis Interpretation of Laboratory Analysis Reports |
|
|
Week 10 |
Interpretation of Laboratory Analysis Reports Continued |
Exam 2 (CLO1, CLO2, CLO3) |
|
Week 11 |
Biochemical mechanisms that yeast, gram (+), and gram (-) bacteria utilize to survive in highly acidic environments. |
Paper Review (CLO1, CLO2, CLO3, CLO4) |
|
Week 12 |
Production of wine starter cultures. Preservation of microbial strains in the wine industry. |
|
|
Week 13 |
Stuck malo-lactic fermentations. |
|
|
Week 14 |
Molds on grape and winery. Winery Sanitation |
|
|
Week 15 |
Winery Sampling Laboratory Safety Microbial spoilage and wine defects |
Scientific Topic Review Paper (CLO1, CLO2, CLO3, CLO4) |
|
Week 16 |
Finals Week |
Final Exam (CLO1, CLO2, CLO3, CLO4) |