精东传媒app

Biochemical and microbiological considerations are important in grape and wine production This course introduces 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.

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.