| Semester 2, 2020 Online | |
| Short Description: | Wine Biochemistry & Microbio'y |
| Units : | 1 |
| Faculty or Section : | Faculty of Health, Engineering and Sciences |
| School or Department : | School of Sciences |
| Student contribution band : | Band 2 |
| ASCED code : | 019905 - Food Science and Biotechnology |
| Grading basis : | Graded |
Staffing
Examiner:
Requisites
Pre-requisite: WIN1101
Rationale
Biochemical and microbiological considerations are important in grape and wine production This course provides an introduction to the major classes of biochemical compounds, their structures and chemistry, major metabolic processes relevant to grape growing and winemaking and biochemical reactions and additives during wine production and storage. This course also provides an understanding of the involvement and significance of micro-organisms in viticulture and winemaking, and aims to impart an appreciation of the roles of micro-organisms in the environment, and potential positive and negative impacts of micro-organisms on grapevine health and wine production processes.
Synopsis
The chemical and physical nature of structures and functions within living cells is studied. This course allows students to develop an understanding of the major classes of biochemical compounds and the metabolism of these compounds. It discusses the structures and chemistry of biomolecules, bioenergetics of metabolic reactions and central metabolic processes including metabolism of carbohydrates, respiration and photosynthesis. This is extended to consider the biochemistry of important enzyme-catalysed reactions during production and storage of wine. Impacts of enzymes derived from the grapes, the microbes used to ferment wine, and used as winemaking additives are discussed. The course also considers biochemical and spectroscopic analysis of wine. In addition the course considers the positive and negative impacts that micro-organisms can have on quality of grapes and wine. This course includes discussion of the diversity of micro-organisms, microbial cell structure and function, metabolism, nutrition, growth and control of micro-organisms, an introduction to bacteria, viruses, fungi and protists and factors affecting their interactions with grapevines, an introduction to the types and roles of micro-organisms found in wines, roles of yeasts and bacteria in wine making and spoilage reactions, and control of micro-organisms in wine making.
Objectives
On completion of this course students will be able to:
- describe the major classes of biochemical compounds, including carbohydrates, lipids and proteins;
- describe the action of enzymes and their applications metabolism;
- explain the core metabolic processes which occur in most organisms (including grape vines and winemaking micro-organisms);
- evaluate the integration of metabolic pathways in an organism;
- describe the roles of enzymes in winemaking, the sources of these enzymes, their activities and impacts on wine production and quality;
- describe and identify biochemical components that impact on wine production and quality;
- summarise the taxonomy and morphological features of micro-organisms, including viruses, bacteria, fungi and protozoa;
- describe the general characteristics, classification, replication of bacteria, fungi and viruses and their relevance to the wine industry;
- describe the range of micro-organisms associated with wine and the roles of the micro-organisms in grape and wine production, including potential positive and negative impacts;
- discuss the traditional and novel winemaking yeasts and bacteria, their requirements and their benefits;
- outline the types of microbial spoilage reactions, their identifying sensory characteristics;
- discuss microbial control options and their potential impacts on the wine produced.
Topics
| Description | Weighting(%) | |
|---|---|---|
| 1. | Biological Macromolecules: structure function, carbohydrates, lipids, proteins, enzymes. | 8.00 |
| 2. | Bioenergetics, metabolic regulation, central metabolism of carbohydrate: glycolysis, gluconeogenesis, carbohydrate storage (synthesis and degradation of glycogen and starch) | 10.00 |
| 3. | Respiratory metabolism (citric acid cycle, electron transport and oxidative phosphorylation), photosynthesis. | 10.00 |
| 4. | Biochemistry of metabolism of winemaking yeast and bacteria that leads to production and modification of wine sensory components. | 8.00 |
| 5. | Biochemistry of added winemaking enzymes and microbial enzymes and biochemical analyses of grapes and wine | 8.00 |
| 6. | Diversity of micro-organisms and overview of cell structure and function | 8.00 |
| 7. | Introduction to bacteria, viruses, fungi and yeasts | 8.00 |
| 8. | Nutrition, growth and control of micro-organisms and general concepts of microbial ecosystems | 8.00 |
| 9. | Micro-organisms in the vineyard and winery | 8.00 |
| 10. | Wine fermentations as a microbial ecosystems | 8.00 |
| 11. | Microbial wine spoilage and management of spoilage micro-organisms | 8.00 |
| 12. | Microbial control approaches and their impact on wine quality | 8.00 |
Text and materials required to be purchased or accessed
ALL textbooks and materials available to be purchased can be sourced from (unless otherwise stated). (https://omnia.usq.edu.au/textbooks/?year=2020&sem=02&subject1=WIN2215)
Please for alternative purchase options from USQ Bookshop. (https://omnia.usq.edu.au/info/contact/)
Text materials will be provided online.
Reference materials
Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.
Barnett, JA, Payne RW & Yarrow, D 2000, Yeasts: characteristics and identification, 3rd edn, Cambridge 精东传媒app Press, London.
Berg, JM, Tymoczko, JL & Stryer, L 2019, Biochemistry, 9th edn, WH Freeman, New York.
Bergey, D 1993, Bergey's manual of determinative bacteriology, 9th edn, Williams & Wilkins, Baltimore.
Black, JG 2015, Microbiology: principles and explorations, 9th edn, John Wiley and Sons, Hoboken.
Boulton, RB, Singleton, VL, Bisson, LF & Kunkee, RW 1999, Principles and practices of winemaking, Aspen Publishing, Gaithersburg.
Delfini, C & Formica, JW 2001, Wine microbiology: science and technology, Marcel Dekker Inc, New York.
Ebeler, SE, Takeoka, GR & Winterhalter, P 2007, Authentication of Food and Wine, Oxford 精东传媒app Press, Oxford.
Farkas, B 1988, Technology and Biochemistry of Wine, CRC Press.
Fleet, GH 2002, Wine microbiology and biotechnology, Taylor and Francis, London.
Fugelsang, KC 2007, Wine Microbiology, 2nd edn, Springer, New York.
Jackson, RS 2019, Wine science: principles and applications, 5th edn, Elsevier/Academic Press, Boston.
Kurtzman 2011, The yeasts: a taxonomic study, 5th edn, Elsevier Science Publishers, New York.
Margalit, Y 2012, Concepts in Wine Chemistry, 3rd edn, Wine Appreciation Guild.
Marriott, NG 2018, Principles of food sanitation, 6th edn, Springer, New York.
Martinko, JM, Madigan, MT & Parker, J 2018, Brock biology of microorganisms, 15th global edn, Pearson Education, Upper Saddle River.
Nelson, DL & Cox 2017, Lehninger principles of biochemistry, 7th edn, WH Freeman, New York.
Rankine, BC 2004, Making good wine: A manual of winemaking practice for Australia and New Zealand, MacMillan, Sydney.
Ribereau-Gayon, R, Dubourdieu, D, Doneche B & Lonvaud, A 2008, The handbook of enology, Volume 1: The microbiology of wine and vinification, John Wiley and Sons, Hoboken.
Voet, D, Voet, JG & Pratt, CW 2015, Fundamentals of biochemistry, life at the molecular level, 5th edn, John Wiley and Sons, New York.
Zoecklein, BW, Fugelsang, KC, Gump, BH & Nury, FS 1999, Wine analysis and production, Kluwer Academic/Plenum, New York.
Student workload expectations
| Activity | Hours |
|---|---|
| Directed 精东传媒app | 80.00 |
| Examinations | 2.00 |
| Private 精东传媒app | 83.00 |
Assessment details
| Description | Marks out of | Wtg (%) | Due Date | Notes |
|---|---|---|---|---|
| Assignment | 20 | 20 | 14 Jul 2020 | |
| Assignment 2 | 20 | 20 | 14 Jul 2020 | |
| Online Examination | 60 | 60 | End S2 | (see note 1) |
Notes
- This will be an open examination. Students will be provided further instruction regarding the exam by their course examiner via 精东传媒appDesk. The examination date will be available via UConnect when the official Alternate Assessment Schedule has been released.
Important assessment information
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Attendance requirements:
It is the students' responsibility to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration. -
Requirements for students to complete each assessment item satisfactorily:
Due to COVID-19 the requirements for S2 2020 are:
To satisfactorily complete an individual assessment item a student must achieve at least 50% of the marks for that item.
Requirements after S2 2020:
To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item. (Depending upon the requirements in Statement 4 below, students may not have to satisfactorily complete each assessment item to receive a passing grade in this course). -
Penalties for late submission of required work:
Students should refer to the Assessment Procedure (point 4.2.4) -
Requirements for student to be awarded a passing grade in the course:
Due to COVID-19 the requirements for S2 2020 are:
To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course.
Requirements after S2 2020:
To be assured of receiving a passing grade a student must obtain at least 50% of the total weighted marks available for the course (i.e. the Primary Hurdle), and have satisfied the Secondary Hurdle (Supervised), i.e. the end of semester examination by achieving at least 40% of the weighted marks available for that assessment item.
Supplementary assessment may be offered where a student has undertaken all of the required summative assessment items and has passed the Primary Hurdle but failed to satisfy the Secondary Hurdle (Supervised), or has satisfied the Secondary Hurdle (Supervised) but failed to achieve a passing Final Grade by 5% or less of the total weighted Marks.
To be awarded a passing grade for a supplementary assessment item (if applicable), a student must achieve at least 50% of the available marks for the supplementary assessment item as per the Assessment Procedure (point 4.4.2). -
Method used to combine assessment results to attain final grade:
The final grades for students will be assigned on the basis of the aggregate of the weighted marks obtained for each of the summative assessment items in the course. -
Examination information:
Due to COVID-19 the requirements for S2 2020 are:
An Open Examination is one in which candidates may have access to any printed or written material and a calculator during the examination.
Requirements after S2 2020:
In a Closed Examination, candidates are allowed to bring only writing and drawing instruments into the examination. -
Examination period when Deferred/Supplementary examinations will be held:
Due to COVID-19 the requirements for S2 2020 are:
The details regarding deferred/supplementary examinations will be communicated at a later date.
Requirements after S2 2020:
Any Deferred or Supplementary examinations for this course will be held during the next examination period. -
精东传媒app Student Policies:
Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene 精东传媒app policies and practices. These policies can be found at .
Assessment notes
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The due date for an assignment is the date by which a student must despatch the assignment to the USQ. The onus is on the student to provide proof of the despatch date, if requested by the Examiner. Students must retain a copy of each item submitted for assessment. If requested by the Examiner, students will be required to provide a copy of the assignments submitted for assessment purposes. Such copies should be despatched to USQ within 24 hours of receipt of a request being received. The examiner of a course may grant an extension of the due date of an assignment in extenuating circumstances.
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Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their assignments to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide.