ADVANCED WINERY AND BREWERY MICROBIOLOGY AND SANITATION

Catalog description

Introduction to the basic principles of wine and beer microbiology and the variety of microorganisms frequently encountered in the wine making and brewing process. Yeasts, bacteria and molds play vital roles in the production of wine and beer, both beneficial and harmful. Students become familiar with the morphology, reproduction and sensory attributes of wine and beer microorganisms in order to understand their influence on winemaking and brewing, cleaning and sanitation techniques, and to be able to manage them effectively. Environmental and safety considerations, regulatory compliance, as well as spoilage prevention strategies are emphasized.