the course will provide knowledge
and understanding of the role of yeasts and lactic acid bacteria in the wine
fermentation processes. The students will be enable to manage the principles of
the fermentation process.
Contents includes: ecophysiology and metabolism
of wine yeasts, yeast selection and their
use in wine making, technology and sensory features
of selected yeasts, lactic acid bacteria and
malo-lactic acid fermentation, selection of
lactic acid bacteria and their use in wine making, and effects of the mountain environment on the overall quality of wines.
- Instructor: Andrea Polo
Coruse Syllabus: not available
- Instructor: Emanuele Boselli
Coruse Syllabus: not available
- Instructor: Emanuele Boselli
- Instructor: Bruno Plasinger