IDENTIFYING DATA

2012_13

Subject (*)

LACTIC BACTERIA AND MALOLACTIC FERMENTATION

Code

19605215

Study programme

Oenology (2010)

Cycle

2nd

Descriptors

Credits

Type

Year

Period

3

Optional

Only annual

Language

Anglès

Department

Bioquímica i Biotecnologia

Coordinator

REGUANT MIRANDA, CRISTINA

E-mail

cristina.reguant@urv.cat

Lecturers

REGUANT MIRANDA, CRISTINA

Web

General description and relevant information

Study of wine lactic acid bacteria and malolactic fermentation, in both aspects of the influence of their metabolism on the wine composition, as of the cellular mechanisms of bacteria in their adaptation to the wine conditions.

Competences

Type A	Code	Competences Specific
		Common
	AC2	Scientific and technical knowledge of the wine making processes.
		Professional
		Research
	AR1	Correct vision, understanding and knowledge of the wine science.
	AR2	Appropriate training to incorporate to a university department in order to pursue a PhD.
	AR3	Conception, planning, execution and direction of R+D+I projects.
	AR4	Excellence in the study and knowledge in the oenology research.
	AR5	The ability for exhaustive bibliographic searches in highly specialized oenological topics.
	AR6	Knowledge and understanding of the statistical analysis, graphic treatment of data and information management applied to the research in oenology.
	AR7	The presentation of results in a scientific way, according to the accepted standards.
	AR8	The critical evaluation of results of oenological research.
Type B	Code	Competences Transversal
		Common
	BC1	Creativity. Developing ideas and original projects.
	BC2	Work in an autonomous way with initiative.
	BC3	Flexibility. Availability to adapt to changing environments.
	BC4	Capacity to solve problems in an effective way.
	BC6	Ability to act with a critical and responsible spirit.
	BC7	Formation on the ethical and the intellectual integrity as essential values in the professional practice.
	BC8	Professional self-esteem. Understanding the value of the own knowledge and its impact in the society/community.
	BC10	Team work and team management.
	BC11	Assertiveness. Ability to communicate in a fair and without ambiguities way to expert and non-expert audiences.
	BC12	Learning to learn.
	BC13	Planning and organization.
	BC14	Promote an attitude for quality.
Type C	Code	Competences Nuclear
		Common
	CC1	Command of the expression and the compression of foreign languages for the professional development derived from the postgraduate course.
	CC2	Use of specific tools of Information and Knowledge Technologies for the professional development derived from the postgraduate course.
	CC3	Development of a global prospect of the world in the specific area of the postgraduate.
	CC4	Development of informational skills.
	CC5	Development of processes of jobincorporation (working for others and/or enterprising.

Learning aims

Objectives	Competences
a) Conocimiento de los principios básicos y generales sobre los que se sustenta el tema de investigación.	AR1 AC2	BC2	CC1
b) Uso de los recursos bibliográficos de forma efectiva, especialmente aquellos disponibles mediante las nuevas tecnologías de información y comunicación.	AR5	BC2 BC12	CC2 CC4
c) Análisis de resultados de investigación y capacidad para sacar conclusiones.	AR1 AR4 AR6 AR8 AC2	BC1 BC13
d) Capacidad de síntesis y de comunicación de los resultados de investigación	AR1 AR7 AC2	BC1 BC2 BC4 BC12 BC13	CC1 CC2 CC4
e) Capacidad de contrastar las opiniones y ser receptivos a las críticas, reconociendo el valor positivo de ésta.	AR8 AC2	BC3 BC6 BC7 BC11	CC3
f) Planificación de futuros trabajos o temas de investigación.	AR1 AR3 AR4 AC2	BC1 BC2	CC4
g) Trabajo autónomo y con iniciativa		BC2
h) Autoestima, comprensión del valor del propio conocimiento		BC8
i) Capacidad de incorporación tanto a un Departamento Universitario como a un Departamento de I+D+I de una empresa Vitivinícola o agroalimentaria.	AR1 AR2	BC4 BC10	CC5
j) Conocimiento de las diferentes técnicas experimentales de aplicación en la investigación en enología y biotecnología, tanto las habituales como las especialmente innovadoras desarrolladas por los grupos de investigación.	AR2 AR4 AR5 AC2	BC4 BC6	CC1 CC4
k) Presentación de resultados en formato de literatura científica de acuerdo con los patrones científico-técnicos.	AR4 AR7 AC2	BC1 BC11	CC1 CC2
l) Capacidad de comunicación oral y escrita.	AR7	BC11
m) Conocimiento y comprensión del idioma inglés a nivel científico-tecnológico.			CC1
n) Objetivo 1 particular del curso: Conocer las características generales, y sobretodo metabólicas, de las bacterias lácticas del vino, principalmente de Oenococcus oeni	AR4 AC2		CC4
o) Objetivo 2 particular del curso: Reconocer los mecanismos implicados en el papel positivo de las bacterias lácticas en el vino	AR4 AC2
p) Objetivo 3 particular del curso: Relacionar los posibles aspectos perjudiciales de las bacterias lácticas en el vino con sus causas bioquímicas	AR1 AC2	BC4
q) Objetivo 4 particular del curso: Conocer las bases de los mecanismos de posible crecimiento y adaptación de O. oeni en el vino	AR4 AC2	BC1 BC4 BC14

Contents

Topic	Sub-topic
Lactic acid bacteria (LAB) of wine	Characteristics and classification
Metabolism of wine LAB and malolactic fermentation (MLF)	none
Other metabolic aspects of LAB, positive and negative, in relation to the vinification	none
Wine factors and conditions which affect LAB and MLF	none
Monitoring of MLF	Starters selection, inoculation, coinoculation, other treatments
Growth and adaptation of Oenococcus oeni to the stress conditions of wine	none
Nitrogen metabolism of LAB in relation to possible harmful aspects in wine	none

Planning

Methodologies :: Tests

Competences

(*) Class hours

Hours outside the classroom

(**) Total hours

Introductory activities

1

1

2

Lecture

6

12

18

Assignments

0

26

26

Debates

2

8

10

Presentations / expositions

2

16

18

Personal tuition

1

0

1

(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies

	Description
Introductory activities	Commenting the methodology of the course and the evaluation system.
Lecture	Explaining the basics of MLF, genetic and metabolic characteristics of wine LAB, as well as the research carried out in this subject by the group and other relevant foreign groups
Assignments	Using general bibliography on lactic acid bacteria and malolactic fermentation
Debates	Critical reading of an article related with the course contents. Presentation and discussion of the article: Is the Introduction comprehensive ? Is there an appropriate discussion ? Are the conclusions really supported by the results ? Is the methodology appropriate ?
Presentations / expositions	Bibliographical review on a specific subject related with oenological biotechnology, and public presentation of the review
Personal tuition

Personalized attention

Personal tuition

Description

Personal interviews and e-mail communication

Assessment

	Description	Weight
Lecture	Written questions on Lectures	25%
Assignments	Written questions on general Bibliography	20%
Debates	Presentation and discussion of a scientific article	30%
Presentations / expositions	Bibliographical written review and presentation	25%

Other comments and second exam session

Sources of information

Basic
	Basic Bibliography: Carreté, R., C. Reguant, N. Rozès, M. Constantí, A. Bordons (2006). Analysis of Oenococcus oeni strains in simulated microvinifications with some stress compounds, American Journal of Enology and Viticulture 57, 3, 356 – 362. Davis, C.R., Wibowo, D., Eschenbruch, R., Lee, T.H., Fleet, G.H., 1985. Practical implications of malolactic fermentation: A Review. American Journal of Enology and Viticulture 36, 290-301. Henick-Kling, T. (1993). Malolactic fermentation. In: Wine Microbiology and Biotechnology (GH Fleet, ed), pp 289–326, Harwood Academic Publishers, Chur. Liu, S.Q. (2002). A review: Malolactic fermentation in wine – beyond deacidification. Journal of Applied Microbiology, 92: 589-601. Lonvaud-Funel, A., 1999. Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie van Leeuwenhoek 76, 317-331. Reguant, C., A. Bordons, L. Arola, N. Rozès (2000). Influence of phenolic compounds on the physiology of Oenococcus oeni from wine. Journal of Applied Microbiology, 88, 1065-1071. Reguant, C.; Carreté, R.; Constantí, M.; Bordons, A. (2005) Population dynamics of Oenococcus oeni strains in a new winery and the effect of SO2 and yeast strain. FEMS Microbiology Letters 246, 1, 111-117. Reguant, C., R. Carreté, N. Ferrer, A. Bordons (2005) Molecular analysis of Oenococcus oeni population dynamics and the effect of aeration and temperature during alcoholic fermentation on malolactic fermentation. International Journal of Food Science and Technology 40, 4, 451-459. Ribereau-Gayon, P, D. Dubourdieu, B. Doneche, A. Lonvaud (2006). Handbook of Enology: Volume 1: The Microbiology of Wine. 2nd ed., Cap. 4, 5 y 6. John Wiley and Sons. Rozès, N., L. Arola, A. Bordons (2003) Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine. Letters in Applied Microbiology 36 (5), 337-341. Versari, A., G.P. Parpinello, M. Cattaneo (1999). Leuconostoc oenos and malolactic fermentation in wine: a review. Journal of Industrial Microbiology and Biotechnology 23, 447-455. Vidal, M.T., M. Poblet, M. Constantí, A. Bordons (2001) Inhibitory effect of copper and dichlofluanid on Oenococcus oeni and malolactic fermentation. American Journal of Enology and Viticulture, 52, 3, 225-231. Zapparoli, G., C. Reguant, A. Bordons, S. Torriani, F Dellaglio (2000) Genomic DNA fingerprinting of Oenococcus oeni strains by pulsed-field gel electrophoresis and randomly amplified polymorphic DNA-PCR. Current Microbiology 40 (6), 351-355.
Complementary

Recommendations

(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.