OENOLOGY 2501WT - Microbiology for Viticulture and Oenology II

Waite Campus - Semester 1 - 2022

An introduction to the biology of microorganisms of importance in agriculture, food, wine and natural ecosystems. Consideration of the nature, growth and activites of microbes; their nutrional requirements and reproduction; interactions with plants, animals and other microbes; and viewing, counting and handling microbial cells. Topics will be explored through lectures, laboratory class and tutorials, which will develop skills in the identification and isolation of microbes from the field, food and wine samples, and the conduct and sensory analysis of small fermentations. Practical reports and project work will help develop information handling and communication skills. For the first 6 weeks, lectures are shared with PLANT SC 2500WT and PLANT SC 2520WT. However the practical classes and tutorials for the three courses are co-timetabled but are conducted at separate venues.

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Course Details

Course Code	OENOLOGY 2501WT
Course	Microbiology for Viticulture and Oenology II
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 1
Level	Undergraduate
Location/s	Waite Campus
Units	3
Contact	Up to 6 hours per week
Available for Study Abroad and Exchange	Y
Incompatible	PLANT SC 2500WT, PLANT SC 2520WT
Assumed Knowledge	BIOLOGY 1101 or BIOLOGY 1401 or BIOLOGY 1001, BIOLOGY 1202, & OENOLOGY 1018NW
Restrictions	Available to Bachelor of Viticulture and Oenology and B Eng (Chemical) Food and Beverage Engineering major students only
Assessment	Quizzes, practical exams, practical reports, tutorial papers, project report

Course Staff

Course Coordinator: Professor Vladimir Jiranek

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

1	explain the role and importance of microorganisms
2	describe the form and function of bacteria, fungi and viruses
3	demonstrate an understanding of the principles of and processes involved in the recognition, manipulation, identification and classification of key groups of microorganisms
4	understand the principles of growth and reproduction of bacteria, fungi and viruses
5	discuss beneficial and deleterious activities of microorganisms
6	prepare and maintain pure cultures of bacteria, yeast and fungi
7	demonstrate effective information handling and communication skills and the ability to work in a team
8	understand the nature, distribution and activities of yeast, LAB & Botrytis in winemaking
9	discuss factors modulating the influence of yeast and LAB in winemaking
10	demonstrate proficiency in the operation of the bright-field and phase-contrast microscopes to enumerate and identify microorganisms

University Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

University Graduate Attribute	Course Learning Outcome(s)
Attribute 1: Deep discipline knowledge and intellectual breadth Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.	1-6,8,9
Attribute 2: Creative and critical thinking, and problem solving Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.	1-10
Attribute 3: Teamwork and communication skills Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.	7,10
Attribute 4: Professionalism and leadership readiness Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.	1-10
Attribute 5: Intercultural and ethical competency Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.	7,10
Attribute 8: Self-awareness and emotional intelligence Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.	1-10

Learning Resources
Required Resources
This course will require the following texts and other resources:
- A laboratory coat and closed-in shoes must be worn for all practical classes.
- Reading list to be provided (no required text)
Online Learning

MyUni: Teaching materials and course documentation will be posted on the MyUni website ().

Learning & Teaching Modes

This course will be delivered by the following means:

Internal:

2 hour lecture block taught in one day
1 tutorial of 1 hour in 4 weeks of the course
1 practical of 3-4 hours per week (3 hours when tutorial held in first hour of session)

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

Learning Activities Summary

Type of learning activity	Topic
Lecture 1	Introduction: overview of course, teaching staff. Definition of microbiology. Role and importance of microbiology in agriculture and related areas. Interactions of microorganisms with invertebrates. Brief history, principles of microbiological methods and culture media.
Lecture 2	Microbial growth. Definition of growth (binary fission, budding, extension), energy and nutritional requirements of bacteria and fungi. Environment and microbial growth: temperature, atmosphere, pH, moisture, osmotic pressure, light. Growth curve for unicellular organisms. Sterilisation: principles and practice (heat, irradiation, chemical sterilants, filtration).
Lecture 3	Bacteria. Membranes, walls, glycocalyx, flagella, pili, endospores. Variation in morphological and biochemical characteristics of bacteria; use in routine identification. Examples from groups of agricultural and oenological importance.
Lecture 4	Fungi. Vegetative structures: yeasts, hyphae, hyphal growth, modified hyphae, hyphal aggregations, importance of these structures. Reproductive structures: asexual and sexual spores, their formation and importance. Mechanisms of spore dispersal.
Lecture 5	Viruses. Structure, function, classification and importance as pathogens of humans, animals and plants. Host responses to virus infection.
Lecture 6	Techniques for identification and classification. Microbial systematics: concepts, nomenclature. Criteria used in classification and identification of bacteria and fungi: morphology, physiology, biochemistry, nucleic acids, genetic methods.
Lecture 7	Introduction to microbial ecosystems. Colonisation of substrates, biofilms, recognition and cell-cell signalling. Lifestyles; free-living, saprophytic, commensal, symbiotic, parasitic lifestyles.
Lecture 8	Microbial activities: microorganisms in food. Effects of composition of food on microbial growth and spoilage. The role of bacteria, yeasts and filamentous fungi in the preparation of fermented food. Food spoilage and food preservation.
Lecture 9 & 10	Microbial activities: microbes as pathogens. Definition and importance of disease, Koch's postulates, necrotrophs and biotrophs. The disease triangle and disease cycle. Toxins (including mycotoxins). Disease management.
Lecture 11 & 12	Microbial activities: microorganisms as beneficial organisms. The nitrogen cycle, with emphasis on the role of microorganisms. Nitrogen fixation and nitrogenase. Free-living and symbiotic nitrogen fixation. Rhizobium, formation of nodules, economic and environmental benefits of symbiotic nitrogen fixation. Bioremediation, compost and silage.
Lecture 13	Biology and activities of lactic acid bacteria (LAB): LAB as a major group of bacteria, important genera, their characteristics and significance in food production and spoilage.
Lecture 14 & 15	Lactic acid bacteria in winemaking: Malolactic bacteria strains; malolactic fermentation; factors affecting growth and activities of LAB, in grape juice/must and wine, such as pH, temperature, oxygen, SO2, fermentation by-products, bacteriophages, bacteriocins, vinification practices. Interactions between LAB and yeasts in winemaking. Proposed basis for synergistic, neutral and inhibitory interactions. Implications for strain choice.
Lecture 16	Botrytis cinerea in winemaking: Biology and epidemiology; infection process and host-parasite interactions; types of berry rots and chemical changes brought about by Botrytis infection
Lecture 17	Biology and activities of yeasts: yeasts as a major group of microorganisms - their characteristics, habitats, distribution, biochemical and beneficial and spoilage activities.
Lecture 18	Key taxonomic features of yeasts; their classification and identification.
Lecture 19	Vineyard and winery yeast flora: Microflora of grape berries, must, wine and the vineyard environment; detection and isolation of yeasts of oenological significance; natural fermentations; propagation and inoculation.
Lecture 20	Nature and actions of spoilage yeasts: Key spoilage yeasts including representatives of genera including Pichia, Zygosaccharomyces, Schizosaccharomyces, Kloeckera/Hanseniaspora, Hansenula, Metchnikowia, Dekkera/Brettanomyces. Factors favouring their growth and their influence over winemaking. Selected yeast strains: properties and selection strategies and criteria.
Lecture 21 & 22	Yeast growth and nutrition: growth and nutrition in grape juice, must and wine; growth kinetics; role of nitrogen, carbon, vitamins and minerals in yeast growth and by-product formation.
Lecture 23 & 24	Process variables influencing yeast growth and behaviour: juice/wine pH, fermentation temperature, oxygen availability, sugar concentration, presence of sulphur dioxide and fermentation by-products, killer yeasts, and vinification practices.
Practical 1	Culture techniques: aseptic technique, methods for culture of bacteria - streak plating, spread plating, antibiotic sensitivity testing; sub-culture of bacteria to slopes; sub-culture of fungi by point inoculation. Use of dissecting and compound microscopes (revision). Calibration of ocular micrometers.
Tutorial	Introduction, assessment procedures
Practical 2	Assess cultures from week 1 and re-streak single colony from mixed bacterial culture towards establishing a pure culture. Single-celled microorganisms: colony morphology – what to look for and how useful is it? Microscopic features: morphology of living and stained cells (methylene blue, Gram stain), demonstration of staining for endospores. Identification of bacteria by morphology and biochemical tests. Counting bacteria using the Standard Plate Count procedure.
Practical 3	Tutorial (small groups): complete assessment of “pure” cultures of bacteria from weeks 1 and 2; count colonies in Standard Plant Count from week 2; bacteria and fungi – structure and function. Multi-celled microorganisms: examine structures of fungi in non-stained and stained preparations, with emphasis on types. of hyphae, spores and spore-bearing structures.
Practical 4	Microorganisms as agents of disease and spoilage of grapes: Examination of grapes inoculated with various bunch rot pathogens, grapevine powdery mildew and demonstration of Koch's postulates.
Practical 5	Tutorial: Introduction to Grape and Wine Microbiology. Microscopic cell counts: Recap of use of haemocytometer, counting cells and calculations. Includes PC-based exercise.
Practical 6	Yeasts in ferment: Part 1. Examine and tentatively identify the supplied unknown yeast. Inoculate 750 mL juice, add supplements and take T = 0 readings. Develop and get approval for experimental plan for final time point.
Practical 7	Tutorial: LAB metabolism. Wine bacteria: Part 1. Examine and describe isolates of key bacterial genera. Isolate bacteria present in the mixed culture.
Practical 8	Mid-semester theory exam (Weeks 1 – 6). Wine bacteria: Part 2. Examine plates from Part 1. Wine yeasts: Examine and describe isolates of key yeast genera grown on solid and liquid. Yeasts in ferment: Part 2. Read plates from Part 1. Examine and tentatively identify the supplied unknown yeast.
Practical 9	Yeasts in ferment: Part 3. Observe “wines”, perform analysis on T = Final samples. Rack wines.
Practical 10	Yeasts in ferment: Part 4. Finalise analysis from Part 3. Conclude calculations and check with demonstrator. Practical Revision: Practice microscope and microbial techniques.
Practical 11	Practical Exam
Practical 12	Yeasts in ferment: Part 5. Rack wine into 750 mL bottles and carry out sensory assessment of all the wines. Record findings.

The University's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Due to the current COVID-19 situation modified arrangements have been made to assessments to facilitate remote learning and teaching.

Assessment task	Type of assessment	Percentage of total assessment for grading purposes	Hurdle (Yes/No)	Outcome being assessed
Quizzes on practical exercise and underlying theory	Formative	0%	No	1-4
Practical/tutorial report on single celled microorganisms	Formative & Summative	5%	No	1-7
Plant disease, practical report	Summative	15%	No	1-7
Practical report on Yeast fermentation	Summative	15%	No	1-10
Practical Exam	Summative	15%	No	1-6,9,10
Written exam(s)	Summative	50%	No	1-6,8,9

*Collectively forms a hurdle

Assessment Detail

Practical and tutorials reports account for 50% of the final mark, as follows:

Form and function of microorganisms, practical/tutorial report due at end of tutorial 2 (5% of final mark).
Plant disease, practical report due at end of practical session (15% of final mark)
Yeast fermentation practical report, due 1 week after the last practical session (15% of final mark)
Practical examination in week 11, completed and submitted at the end of the session, tests student understanding of practical content and their practical skills (15% of final mark).

Practical reports will be assessed promptly assessed to provide continual feedback to students and a sense of progressive accomplishment in the course. Students will receive written feedback on each of practical reports submitted for assessment.

Mid Semester Exam (25%)
• It is now compulsory
• It is non-redeemable (i.e. the material will not be included in the Final Exam as originally indicated)
• It will run at a set time in MyUni (e.g. open in MyUni for a 2-hr window in the middle of the day to accommodate time zones).
• The exam will be presented as a word document that students type answers into so that the exam can be run through Turnitin (to check for cutting & pasting, collusion, etc.).
• It will be marked to a higher standard, as it is effectively an open book exam

Final Exam (25%)
• It will only cover the 'Grape and Wine' components of the course (i.e. lectures 11, 14-23 - equivalent to Part B in previous exam papers).
• It will run at a set time in MyUni (e.g. open in MyUni for a 2-hr window in the middle of the day to accommodate time zones).
• The exam will be presented as a word document that students type answers into so that the exam can be run through Turnitin (to check for cutting & pasting, collusion, etc.).
• It will be marked to a higher standard, as it is effectively an open book exam

Submission

If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days or more late without an approved extension can only receive a maximum of 50% of the mark.

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

Student Feedback

The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

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Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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