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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Wine Microbiology
(Webinar length:  1h 15m)

Overview:

Winemaking is a complex interaction of different wine grape juices with a plethora of
microorganisms. The conversion of sugar to ethanol and carbon dioxide in the alcoholic
fermentation is carried out by yeast(s). Other microorganisms may influence this process and
the final composition of the fermentation end products. Red and white grapes have different
chemical properties and the wines are made by different methods. These different methods
have implications in terms of the fermentation conditions and the influence of the
microorganisms.

The conversion of malic acid to lactic acid by bacteria in a secondary fermentation has very
important effects regarding the microbial stability of the final product and the determination of
the wine style. Our knowledge of the fermentation processes and how to control them are
advancing rapidly. Specific properties of wine yeasts have been genetically modified and
approved for use. Yeasts with new combinations of properties are being bred by classical
methods and are becoming available every vintage.

Areas Covered:

Winemaking-- the microbial menagerie of yeasts, bacteria and molds
Alcoholic fermentation – conversion of sugar to ethanol by yeast
Fermentation end products other than ethanol and carbon dioxide
Saccharomyces cerevisiae - the major fermentation yeast
Properties of the ideal wine yeast
Typical fermentation parameters
Critical factors in fermentation: influence of nutrients, pH, temperature, wine grape variety
Inoculated v spontaneous fermentations
Commercial yeast strains for inoculation of juice including recent developments
Malolactic fermentation (MLF) – importance in winemaking
Factors affecting MLF
Bacterial strains for MLF

Who will benefit from this webinar:

Winemakers
Microbiologists
QA/QC managers
Enologists
Food scientists & Food technologists
Academics in wine growing and wine production
Government inspectors and regulators

Presenter--Dr. Roy Thornton


Roy Thornton is Professor of Enology, California State University, Fresno has over 40 years
experience in wine microbiology. He graduated with a Ph.D. in Applied Microbiology and was
a professor in the department of Microbiology and Genetics at Massey University, New
Zealand for 20 years. He moved to the USA and joined E & J Gallo Winery as Senior
Research Microbiologist in 1996.   He took up his present position in 2001 and teaches a
rigorous course in wine microbiology.
He was a co-organizer and Proceedings editor of the 2nd International Cool Climate
Symposium in New Zealand in 1988. He organized two International Wine Microbiology
Symposiums in Yosemite, CA, in 2006 and 2011.  His research interests range from
breeding wine yeasts, through control of wine fermentations to spectrophotometric methods of
identifying wine yeasts and bacteria and quantification of rot in wine grapes.

Webinar Price ($289)
Click here to buy it

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