The teaching objective of the course is to provide to the student necessary knowledge that will allow:

-       the study of microbial ecology during fermentations for the production of various types of wines;

-       the use of new methods, based on molecular biology, for the identification and characterization of strains of interest to the wine sector and for the study of their behavior during fermentation for wine production;

-       the development of starter of territorial origin.

Further information concerning the course can be found here: http://www.sve.unito.it/do/corsi.pl/Show?_id=annk