Wine Microbiology

The aim of the course is to get knowledge about different
microorganisms occuring from vine to wine in different wine making technologies and grape processing to must and wine along with all their positive (fermentation) and negative (spoilage) activities.

Under the frame of practical qualifications she/he will become aquatinted with basic points, important for the microbiology management in the bioprocesses of wine formation in preservation of its suitable quality.

Knowledge of plant biology, plant physiology and general microbiology.

Musts' characteristics regarding the positive and negative influence of microorganisms

Microorganisms associated with the vineyard, grapes, must and wine. General characteristics of development of microbial population, as well as positive as negative micro-flora.

Taxonomic and metabolic overview of grape and wine associated microorganisms (like species belonging to genera Saccharomyces, Kloeckera, Hansenula, Pichia, Brettanomyces /Dekkera, Metschnikowia, Torulaspora, Debaryomyces, Saccharomycodes, Zygosaccharomyces, Candida, Botrytis...; acetic and lactic acid bacteria), and their characteristics, important for the wine production.

Vinification and winery processing:
- managing microbial growth,
- microbial ecology during vinification,
- harvest and pre-fermentation processing,
- fermentation and post-fermentation processing: alcoholic fermentation, malolactic fermentation, spontaneous fermentations, preparation of starter cultures, strain selection, fermentation problems like stuck fermentation and H2S production, post-fermentation processing (aging, storage), bottling

Winery cleaning and sanitizing.
The conclusions about the wine fault sources will be made based on the symptoms of the spoilage basis or by the determination of the microorganisms presence. Prevention of undesirable microorganisms activity and HACCP.
Wine spoilage:
- spoilage microorganisms: Acetobacter, Dekkera/ Brettanomyces, film yeasts, Saccharomycodes, Zygosaccharomyces
- wine faults: volatile acidity, ethyl carbamate, mousiness, post-MLF bacterial growth, geranium odor/ tone, biogenic amines, acrolein, mannitol, ropiness...

Standards processes of wine making.
Traditional processes of wine making
Special wine production with secondary fermentation with yeasts on the wine surface area (Sherry), yeasts in wine - must (Tokay), with alcoholisation (Port)
Other desert wines technologies
late harvest, Prošek, Madeira, others

Wine faults diagnosis as microbiological spoilage

LAB EXCERCISES

Determination of the wine impurities (bacteria, yeasts, ..),
spoilage diagnosis, microbiological stability tests, presentation of the sensory changes of the wine due to spoilage microorganisms or different yeasts.

Knowledge and understanding
- Various microorganisms from vine to wine
- Different technologies of production from the microbiological point of view (positive and negative impacts and acivities)
- Management of microbiology in wine fermentation
- Microbiological stability of wine
- Microbiological spoilage of wine
- Microbiological stabilization in wine production
- Microbiological analyzes and microbiological innovations in wine production

Basic:
• Fugelsang, K. C. in Edwards, C. G. 2010. Wine Microbiology: Practical Applications and Procedures/. Springer: 393 str. Catalogue
• Ribereau-Gayon, P., Dubourdieu, D., Doneche, B., Lonvaud, A. 2007. Handbook of Enology (Volume 1): The Microbiology of Wine and Vinifications. Wiley: 497 str. Catalogue
• Iland, P., Grbin, P., Grinbergs, M., Schmidtke, L., Soden, A. 2007. Microbiological analysis of grapes and wine: techniques and concepts. Patrick Iland Wine Promotions Pty Ltd.: 120 str. Catalogue
• Prosojnice/izročki predavanj, navodila za vaje in MiTeam spletna učilnica.

Additional:
• Selected scientific articles
• Raspor,P.ur.1996. Biotehnologija, Osnovna znanja, BIA d.o.o. Ljubljana, 815 s. Catalogue
• Santiago A.C., Munoz R., Garcia R.G. (2011). Molecular Wine Microbiology. Academic Press.

Written examination (60%), Written and oral report of laboratory exercises (40%). Lab work is a prerequisite condition to approach the exam

Lecturer is associate professor for the field of Microbiology at University of Nova Gorica.

Selected publications:

1. ČESNIK, Urban, MARTELANC, Mitja, OVSTHUS, Ingunn, RADOVANOVIĆ, Tatjana, HOSSEINI, Ahmad, MOZETIČ VODOPIVEC, Branka, BUTINAR, Lorena. Functional characterization of Saccharomyces yeasts from cider produced in Hardanger. Fermentation. 2023, vol. 9, issue 9, [article no.] 824, str. 1-27. ISSN 2311-5637. https://www.mdpi.com/2311-5637/9/9/824, https://repozitorij.ung.si/IzpisGradiva.php?id=8417, DOI: 10.3390/fermentation9090824. [COBISS.SI-ID 164729091]
2. TOPIĆ, Jelena, BUTINAR, Lorena, BERGANT MARUŠIČ, Martina, KORTE, Dorota, MOZETIČ VODOPIVEC, Branka. Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods. LWT - Food science and technology. 2022, vol. 156, str. 1-12, ilustr. ISSN 1096-1127. https://doi.org/10.1016/j.lwt.2021.112908, https://repozitorij.ung.si/IzpisGradiva.php?id=7100, DOI: 10.1016/j.lwt.2021.112908. [COBISS.SI-ID 91673091
3. TOPIĆ, Jelena, BUTINAR, Lorena, ANTALICK, Guillaume, STERNAD LEMUT, Melita, MARTELANC, Mitja, ALBREHT, Alen, KORTE, Dorota, MOZETIČ VODOPIVEC, Branka. The influence of selected indigenous yeasts on Pinot Noir wine colour properties. Journal of the science of food and agriculture. [Print ed.]. 2022, vol. 102, iss. 2, str. 664-672, ilustr. ISSN 0022-5142. https://repozitorij.ung.si/IzpisGradiva.php?id=6624, DOI: 10.1002/jsfa.11395. [COBISS.SI-ID 69601795]
4. TOPIĆ, Jelena, BUTINAR, Lorena, ALBREHT, Alen, VOVK, Irena, KORTE, Dorota, MOZETIČ VODOPIVEC, Branka. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption. Lebensmittel-Wissenschaft + Technologie. 2020, vol. 123, [article no.] 109072, str. 1-9, ilustr. ISSN 0023-6438. https://repozitorij.ung.si/IzpisGradiva.php?id=4994, DOI: 10.1016/j.lwt.2020.109072. [COBISS.SI-ID 5559803]
5. DASHKO, Sofia, LIU, Ping, VOLK, Helena, BUTINAR, Lorena, PIŠKUR, Jure, FAY, Justin. Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations. Frontiers in microbiology, ISSN 1664-302X, Feb. 2016, vol. 7, str. 1-24. http://dx.doi.org/10.3389/fmicb.2016.00215, doi: 10.3389/fmicb.2016.00215. [COBISS.SI-ID 4142075]
6. DASHKO, Sofia, ZHOU, Nerve, TINTA, Tinkara, SIVILOTTI, Paolo, STERNAD LEMUT, Melita, TROŠT, Kajetan, GAMERO, Amparo, BOEKHOUT, Teun, BUTINAR, Lorena, VRHOVŠEK, Urška, PIŠKUR, Jure. Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla. Journal of industrial microbiology & biotechnology, ISSN 1367-5435, 2015, vol. 42, issue 7, str. 997-1010. http://link.springer.com/article/10.1007%2Fs10295-015-1620-y, doi: 10.1007/s10295-015-1620-y. [COBISS.SI-ID 3433807]
7. STERNAD LEMUT, Melita, SIVILOTTI, Paolo, BUTINAR, Lorena, LAGANIS, Jana, VRHOVŠEK, Urška. Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard. Australian journal of grape and wine research: a journal for the science of the grapevine and its products - wine, grape juice, tablegrapes and dried vine fruit, ISSN 1322-7130, 2015, vol. 21, no. 3, str. 439-450, ilustr., doi: 10.1111/ajgw.12148. [COBISS.SI-ID 3908091]