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WIN2206 Wine Microbiology

Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Agric, Comp and Environ Sciences


Pre-requisite: BIO1101 and WIN2102


This course in wine microbiology is aimed at providing knowledge to wine industry professionals on the positive and negative impacts that micro-organisms can have on quality of grapes and wine. It begins with a general introduction to microbiology, including consideration of the relevance of microbiology in our daily lives and the environment. This course includes discussion of the history and 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. Consideration of more advanced aspects of wine microbiology in this course include selection and management of winemaking yeast and bacteria for optimal primary and secondary fermentations, development of new winemaking strains and conventional and novel approaches to strain selection and fermentation management.

Course offers

Semester Mode Campus
Semester 2, 2014 External