Niagara College

Description:

In this course, you will learn about microorganisms involved in viticulture and wine production. Special attention is drawn to microscopy, identification, and cultivation of yeasts, bacteria, and, most importantly, fungi involved in viticulture and wine production. Classroom activities will include isolation of selected microbes, microbial stabilization, and wine quality control. Laboratory exercises will involve specialized techniques such as ELISA, Electrophoresis, and PCR.