VIT_ENOL-583-jfharbertson-2024-09-19-02-28-05

Micro and Molecular Biology of Wine Laboratory

VIT_ENOL 583

Credit Hours | 1 Credit

Prerequisites | Consent of the Instructor or MBIOS 101 or MBIOS 305, MBIOS 303 or CHEM 370

INSTRUCTOR:                                   

 Dr. Thomas Henick-Kling

Department of Viticulture and Enology

Ste. Michelle WSU Wine Science Center

Office Number 243

359 University Drive

Richland, WA 99354

(509) 372 72592

thk@wsu.edu

 

OFFICE HOURS

TBD

                                                                         

COURSE DESCRIPTION

Identification of microorganisms (non-spoilage and spoilage) using microscopic, molecular, and selective media methods. Evaluation of various factors related to the survival of yeast and bacteria in wine. Strategies for restarting stuck yeast and malo-lactic fermentations. Prerequisites: MBIOS 101 or MBIOS 305, MBIOS 303 or CHEM 370.  Co-requisite: VIT_ENOL 482.

 

MATERIALS

Required.

  1. Iland, P. 2007. Microbiological Analysis of Grapes and Wine: Techniques and Concepts. Patrick Iland Wine Promotions Pty Ltd. ISBN: 978-0958160544. Available on Amazon for $550 or $80 electronically from piwpwinebooks.com.au.
  2. Lab notebook HVAC Premium National Laboratory Notebook, 4 x 4 Quad Ruled, Brown, Cover, 11" x 9.25", 100 Numbered Sets (Amazon $19)

 

COURSE LEARNING OBJECTIVES

  1. Implement a strategy to address slow and incomplete fermentations.
  2. Compare the use of media plates, staining and various molecular methods in the proper identification of wine micro-organisms.
  3. Assess yeast health during wine fermentation.

 

COURSE LOCATION AND TIME

TBD

 

COURSE POLICIES

GRADING POLICY.

This course consists of nine laboratory assignments, two molecular laboratory assignments and a laboratory practicum (in lieu of a final exam). The laboratory assignments are worth 83% of the course grade while the practicum is worth 20%. The lowest laboratory score will be dropped. The laboratory assignments (normal and molecular) will be graded based on form (organization of materials, graphs, tables, and clarity of writing), and content (results, discussion, and conclusions). Form will be 35% of the grade while the remainder is on content. The laboratory assignment is heavily weighted towards interpretation of the results and a thoughtful analysis of what should or should not have occurred in the experiments.

 

Laboratory assignments (10 points x 9 with lowest dropped)                  80 points

Molecular laboratory assignments. (10 points x 2)                                     20 points

Laboratory Practicum                                                                                    20 points             

Total                                                                                                              120 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

 

EXPECTATIONS FOR STUDENT EFFORT, ATTENDANCE, PARTICIPATION AND MAKE-UP WORK. Students are expected to attend all scheduled laboratory sessions and actively participate throughout the semester. 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 calendars 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. Make-up assignments and late work are not accepted without prior approval from the instructor.

 

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 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

 

Course Schedule

SEMESTER WEEK

TOPIC

DISCUSSION/PROBLEM SOLVING SESSION

Week 1

Lab Safety

Lab Notebook writing

Use of Microscopes, Instrumentation

 

Week 2

Basic analysis of microorganisms

 

Week 3

Genetic identification of yeast and bacteria

Lab assignment 1 | Identification of Yeast and Bacteria (CLO2)

Week 4

Use of selective growth media to grow bacteria and yeast

Lab assignment 2 | Growth Media for Colony Observation and Identification (CLO2)

Week 5

Tracking yeast and malo-lactic fermentations

Lab assignment 3 | Fermentations (CLO2)

Week 6

Sampling pomace, winery surfaces, field surfaces for organism identification | Part 1

 

Week 7

Identification of organisms in pomace, winery surfaces, field surfaces | Part 2

 

Winery sanitation methods

Lab assignment 4 | Sampling (CLO1, CLO3)

Week 8

Evaluation of sulfur dioxide, ethanol and temperature on yeast and bacterial survival | Part 1

Lab assignment 5 | Yeast and Bacterial Survival (CLO3)

Week 9

Evaluation of sulfur dioxide, ethanol and temperature on yeast and bacterial survival | Part 2

 

Week 10

Evaluation of strategies to restart stuck or sluggish yeast fermentations

Lab assignment 6 | Problematic Fermentations (CLO3)

Week 11

Identifying spoilage organisms (yeast) | Part 1

 

Week 12

Identifying spoilage organisms (bacteria) | Part 2

Lab assignment 7 | Spoilage Organisms (CLO1)

Week 13

Evaluation of pH on yeast and bacterial growth | Part 1

 

Strategies to restart malo-lactic fermentations Part 1

Lab assignment 8 | pH and Microorganism Growth (CLO2)

Week 14

Evaluation of pH on yeast and bacterial growth | Part 2

 

Strategies to restart malo-lactic fermentations | Part 2

Lab assignment 9 | Malo-lactic Fermentations (CLO2, CLO3)

Week 15

Lab Practicum

Lab Practicum (CLO1, CLO2, CLO3)

Week 16

Finals Week

No final exam