The aim of this course is to provide, across the two modules, detailed knowledge concerning:
- the structure, physiology, biochemistry, genetics and ecology of microorganisms, with a particular emphasis on those relevant for the viti-viniculture chain, with the aim of understanding the strategies for their growth and survival and how to avoid uncontrolled proliferation.
- the biotechnological aspects of fermentation and transformation of must and wine, and on the microbiological stability of the final product. These skills are of great importance to understand, manage, and optimize the activities of yeasts and bacteria in relation to the characteristics of the must and the wine to be obtained, as well as of the productive process applied.
Cà Vignal 1, Strada Le Grazie 15, 37134 Verona
VAT number
01541040232
Italian Fiscal Code
93009870234
© 2021 | Verona University | Credits
