Explore the microscopic world at work when grapes become wine. During this intensive two-day class, members of the wine industry will receive microscope training and practical exercises for identifying wine microorganisms. Lecture topics include yeast and malolactic bacteria strains, inoculation practices, fermentations, microbial spoilage and winery sanitation. In the lab, explore the use of sterile techniques, plating of cultures, isolation of microorganisms, analytical methods used for identifying microorganisms, techniques used with counting chambers, and viability assays. Enrollment is limited due to restrictions on lab space. Early enrollment is encouraged.
Course Code
261210