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13464 (v.3) Wine Microbiology 102
Area: | School of Biomedical Science |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Other: | 1 x 5 Hours Weekly |
Prerequisite(s): | 7078 (v.6) Chemistry 141 or any previous version
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Syllabus: | The role of yeast and bacteria in wine production, emphasising their metabolic biochemistry and factors affecting growth. The influence of the organisms upon the composition of wines, from beneficial and undersirable aspects (spoilage) to the effect on final product quality. |
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Unit Outcomes: | On successful completion of this unit students will have - Demonstrated the ability to answer the questions provided in the lecture and practical notes using the language of a microbiologist. Developed an understanding of the role of microorganisms in the production of high quality wines. Developed an understanding of the role of microorganisms in the spoilage of wines and be able to suggest methods for their control. Performed, observed, interpreted and drawn conclusions from simple practical exercises relevant to wine microbiology. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Prescott L.M., Harley J.P. and Klein D.A., (2001), Microbiology, 5th ed., McGraw-Hill. Brock T.D., Smith D.W. and Madigan M.T., (1997), Biology of Microorganisms, 8th ed., Prentice/Hall International. Creager J.G., Black J.G. and Davison V.E., (1990), Microbiology - Principles and Applications, Prentice/Hall. Boyd R.F., (1988), General Microbiology, 2nd ed., Times Mirror/Mosby College Publishing. Talaro K. and Talaro A., (1993), Foundations in Microbiology, Wm.C. Brown Publishers. Pelczar M.J., Chan E.C.S. and Krieg N.R., (1993), Microbiology - Concepts and Applications, McGraw-Hill Inc. Tortora G.J., Finke B.R. and Case C.L., Microbiology - An Introduction, 5th ed., The Benjamin/Cummings Publishing. |
Unit Texts: | Fugelsang K.C., Chapman and Hall, (1997), Wine Microbiology. Wine Microbiology 102, Laboratory Manual and Lecture Notes 2002, David E Townsend. |
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Unit Assessment Breakdown: | Tests (2) 60%. Practical Examination 40%. This is by grade/mark assessment. |
Field of Education: | 50100 Agriculture (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Essential | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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