Wine, Brewing and Alcohol Technology (WBAT) Practical

Wine, Brewing and Alcohol Technology

(WBAT)

Practical Syllabus for Academic Year

2020-21 Only

Guidelines for conducting Online Practical courses and Examination

for the academic year 2020-21

Wine, Brewing and Alcohol Technology (WBAT)

Following are additional instructions to conduct practical courses and examination through

online mode applied to UG/PG Wine, Brewing and Alcohol Technology (WBAT) only for the

academic year 2020-21

The following guidelines are created to maintain the uniformity of teaching and

examination at various affiliated centers of SPPU.

All the concerned programs under BOS Microbiology are instructed to conduct online

practicals in batches and from the reduced list of practicals published by SPPU.

The examination will be conducted online through the ZOOM/Google meeting platform

or any other having recording facility.

The Students should be informed well in advance regarding the examination schedule and

their batches along with a joining link of the online platform.

The format of the examination includes oral or viva voce and online MCQ

examination framed by concerned faculty members of the department.

For evaluation of external practical examination (35 Marks) the distribution of marks-

20 marks for viva-voce (shared by two examiners), and 15 marks online MCQ test

(only for online practicals).

The same proportion should be applicable for the evaluation of practical courses under

2013 pattern i.e. for 80 mark.

The viva-voce session should be conducted by turning on the video facility of the student.

The examination records like notices, online MCQ files, and video recordings of viva-

voce should be maintained in a computer hard drive as proof of examination conducted.

The separate guidelines are issued regarding the Short term research project or In -plant

training in industry that should be followed strictly along with the abovementioned

relevant instructions for the presentation of dissertation work.

Savitribai Phule Pune University

WBAT Practical Syllabus for AY 2020-21 only

F.Y B.Sc. Wine, Brewing and Alcohol Technology (WBAT)

(Implemented from 2019)

Semester -I

Course Code -WT 109: Practical’s based on Microbiology

Total work load = 14 Practical (1.5 Credit)

60% of Practicals = 9 Practicals

Experiment

No. in Syllabus

Name of practical No. of

Practicals

1 Safety Measures and Good Laboratory Practices in Microbiology

laboratory.

1

2 Introduction, operation, precautions and use of common

microbiology laboratory instruments: Incubator, Hot Air Oven,

Autoclave, Colorimeter, pH Meter, Chemical Balance, Laminar air

flow hood, Centrifuge.

2

3 Introduction and use of common laboratory glass wares: Test tubes,

Culture tubes, suspension tubes, screw capped tubes, Petri plates,

Pasture pipettes, Erlenmeyer flask, volumetric flask, glass spreader,

Durhams tube, Cragie’s tube and inoculating needles (wire loop, stab

needles).

1

5 Study of Microscope- Compound Microscope & its parts. Use of oil

immersion objective

1

6 Basic staining techniques:

i) Monochrome staining

ii) Negative staining.

2

7 Staining of Endospore 1

11 Preparation of nutrient agar medium, agar slant and PDA 1

Total 09

F.Y.B.Sc Wine, Brewing and Alcohol Technology (WBAT)

Semester -I

Course Code - WT 110: Practicals based on Botany



Experiment

No. in Syllabus


Practicals

1 Study of typical plant and plant parts 1

2 Observation of different types of inflorescence in plants 1

3 Observation of parts of flower 1

4 Study of different types of fruits 1

5 Study of plant cell types using squash techniques and Maceration 2

6 Study of Programmed Cell Death in plants 1

7 Study of meristematic tissue system 1

8 Study of complex and permanent tissue system 1

Total 09

F.Y.B.Sc. Wine, Brewing and Alcohol Technology (WBAT)

Semester -I

Course Code: WT-111 Practical Based on Biochemistry



Experiment

No. in Syllabus


Practicals

1 Safety Measures and practices in chemistry laboratory. 1

2 Molarity, molality , normality , ppm , ppb. 1

3 Laboratory Equipment’s: Working Principle and Handling

a) Distillation unit

b) Colorimeter & Spectrophotometer

c) pH meter

d) Balance

e) Centrifuge

1

4 Preparation of Buffers of desire pH and Molarity – Acetate

buffer and phosphate buffer

1

5 Determination of alkalinity of water 1

6 Titration of Strong acid with the strong base. 1

7 Titration of Weak acid with strong base 1

9 Estimation of reducing sugar by DNSA method. 1

10 Paper chromatography of sugars. 1

Total 09


Semester -I

Course Code: WT-112 Practical based on Wine Technology



Experiment

No. in Syllabus


Practicals

1 Introduction to Wine technology Laboratory and

common Wine technology laboratory instruments e.g.

Refractometer, Hydrometer Colorimeter, pH Meter,

Distillation Unit, Chemical Balance etc

2

2 Identification of grape and wine varieties 2

4 To study threshold detection of acid taste. 1

5 To study threshold detection of sweet taste 1

6 To study threshold detection of bitter taste 1

8 Study of aroma wheel. 1

9 Types of wine glasses. 1

Total 09



(Implemented form 2020)

Semester -II

Course Code –WT-209: Practical’s based on Microbiology



Experiment

No. in Syllabus

Name of practical No.of

Practicals

1 Isolation of bacteria and yeast from natural sources 1

2 Observation of the growth of cultures and reporting of

colony and cultural characteristics

(Nutrient agar, Sabouraud’s agar)

1

3 Isolation of microorganism by streak plate method 1

4 Isolation of microorganism by spread plate method 1

6 Yeast for enumeration of yeast by Neubauer’s chamber. 1

7 Special staining techniques:

Gram staining for differentiation of bacteria.

1

8 Effect of pH on Microbial Growth. 1

11 Aseptic Transfer Techniques 1

13 Preservation of cultures on slants. 1

Total 09


Semester -II

Course Code - WT 210: Practical’s based on Botany



Experiment

No. in Syllabus

Name of practical No of

Practicals

1 Study of osmosis and turgor pressure 1

4 Determination of rate of respiration 1

5 Study of stomata and transpiration in plants 1

9 PTC Laboratory: organization of facility and equipment,

Aseptic manipulation –washing, capping, packing &

sterilization, laminar flow operation and safety precautions

2

11 Effect of plant growth regulators on in vitro response of

explants.

2

12 Initiation of shoot tip & axillary bud culture, anther culture 2

Total 09


Semester -II

Course Code:WT-211 Practical Based on Biochemistry



Experiment

No. in Syllabus


Practicals

1 Qualitative test for carbohydrate. 1

3 pH measurement- Use of pH indicator. 1

4 pH measurement- Use of pH meter 1

6 Paper chromatography of amino acids 1

7 Protein estimation- Folin Lowry method. 1

8 Protein estimation- Biuret method. 1

9 Enzyme assay (amylase). 2

11 Determination of chlorine content in water. 1

Total 09


Semester -II

Course Code: WT-212 Practical based on Wine Technology



Experiment

No. in Syllabus


Practicals

No.

1 Scoring of wine using different tasting sheet. 1

2 Sensory evaluation of white wine and red wine. 2

4 Matching wine with food. 1

6 Interaction of sweet and acid taste. 1

7 Interaction of sweet, acid and bitter taste. 2

8 Effect of the serving temperature on wines. 1

10 The sense of feel. 1

Total 09

S.Y.B.Sc Wine, Brewing and Alcohol Technology (WBAT)

Semester - III

Course Code - WT 309: Practical’s course –I

Total work load = 14 Practical (2 Credit)


Experiment

No. in Syllabus


Practicals

1 Study of effectiveness of hand washing. 1

2 Preparation of Nutrient media and Morphological

identification of yeast

1

3 Preparation of Nutrient media and Morphological

identification of LAB & AAB

2

4 Determination of cell density of given microorganism by

Turbidiometry method

1

9 Effect of variable pH on yeast growth. 1

10 To determine the thermal death rate of the given organism

(TDR)

1

11 Determination of thermal death time of the given organism

(TDT).

1

12 To study the effect of U.V radiations on Microbial growth 1

Total 09

S.Y.B.Sc. Wine, Brewing and Alcohol Technology (WBAT)

Semester - III

Course Code - WT 310: Practical’s course –II



Experiment

No. in Syllabus


Practicals

1 To know the technique of collecting and preserving

representative sample of soil

1

4 To determine the temperature and pH of the soil sample 1

7 To determine Phosphorus and Nitrogen in the given soil

sample

1

8 To determine alkalinity, Chlorides and Sulphates contents in

the soil sample

1

9 To study grape varieties suitable for propagation in a

favourable climatic conditions

1

10 To study method of plantation, irrigation and supply of

nutrients for the grape plants

1

11 To observe and study the morphology of weeds occur in vine

yard

1

12 To study training and pruning techniques in vineyard for

canopy management

1

13 To study and observe nutrient deficiency in grape plant 1

Total 09


Semester - III

Course Code - WT 311: Practical’s course –III



Experiment

No. in Syllabus


Practicals

1 Determination of total, fixed and volatile acidity

rectified sprit.

1

2 Fusel oil determination in sprit sample 1

4 Determination alcohol content of given spirit by

hydrometer method

1

5 Determination alcohol content of given spirit by

specific gravity method.

1

9 To determine the 0Brix, specific gravity of the molasses. 1

10 To determine the pH of the molasses and wort 1

11 To determine the reducing sugars in the given molasses

sample

1

14 Estimation of alcohol content in molasses fermented

broth

1

15 Estimation of volatile acids in molasses fermented broth 1

Total 09


Semester -IV

Course Code – WT- 409: Practical’s course –I

(Total work load = 14 Practical (2 Credit)


Experiment

No. in

Syllabus


Practicals

2 Visualization of yeast by vital staining. 1

3 Inoculums development of yeast and determination of exponential

phase of growth

1

4 Microscopic observation of yeast during all stages of wine production 1

6 Preparation of slide culture method 1

8 Measurement of growth of wine yeast(Direct cell count) 1

9 To study the effect of alcohol concentration on yeast growth 1

11 Isolation of bacteria (E.Coli) from wastewater, perform confirmed

test for coliform bacteria & biochemical identification by IMViC test

1

13 Determination of ability to produce acetic acid by yeast strain. 1

14 Checking efficiency of disinfectant with phenol coefficient technique 1

Total 09


Semester -IV

Course Code - WT 410: Practical’s course –II



Experiment

No. in Syllabus


Practicals

1 To learn the techniques of Stem cuttings and its propagation 1

2 To learn the technique of “Whip” grafting for propagation of

grape plants

1

3 To learn the “tongue” grafting for propagation of grape plant 1

4 To know the technique of “T” budding for propagation of grape

plant

1

5 To study and observe the anatomy of the stem of grape plant 1

8 To study the morphological and anatomical structure of

infected part of Powdery mildew of grape leaf

1


infected part of Downey

1


infected part of Anthrancnose of grape leaf

1

11 To observe and study the different disorders like pink berry,

water berry, short berry, of grape fruits

1

Total 09


Semester -IV

Course Code - WT 411: Practical’s course –III



Experiment

No. in Syllabus


Practicals

1 Determination of pH of juice (grape or any fruit) 1

2 Determine the total acidity of juice (grape or any fruit) 1

3 Study the total soluble solids of grape juice/wine/must by

refractometry

1

4 Study the total soluble solids of grape juice/wine/must by

hydrometry

1

5 Determination of pH of wine--red wine & white wine 1

7 Determination of reducing sugar by Lane and Eynon method 1

9 Determination of volatile acidity, fixed acidity and tiratable

acidity in wine

1

11 Alcohol estimation in wine 1

12 Sensory evaluation of sparkling wines 1

Total 09


M.Sc. I Wine Brewing & Alcohol Technology (WBAT)

Semester-I

Core Compulsory Practical Paper: CCPP-1

Course code: WT 1.4

Practicals Based on Microbiology and Biochemistry


60% of Practicals = 18Practicals

Experiment

No. in Syllabus


Practicals

1 Safety Measurement and good Lab Practices 1

2 Basic learning techniques in Microbiology Laboratory 1

3 Preparation of Culture media and Sterilization 1

4 Preparation of Nutrient media and Morphological identification of LAB 1

5 Preparation of Nutrient media and Morphological identification of yeast 1

6 Isolation of micro-organism by four quadrant technique 1

7 Isolation of micro-organism by T-Streaking technique 1

8 Enumeration of micro-organism by Spread Plate Technique 1

9 Enumeration of micro-organism by Pour Plate Technique 1

10 Yeast Enumeration with help of Neubaur chamber 1

11 Wet mount preparation of water and fermenting wine sample 1

12 Monochrome staining and negative Staining 1

13 Gram staining 1

14 Hanging drop method for motility 1

15 Preparation of slide culture method for study of life cycle of yeast 1

16 Estimation of protein by Biuret OR Lowary method 1

18 Preparation of buffers of desired pH, Molarity, Normality- Acetate

buffer and Phosphate buffer

1

19 Determination of reducing sugar of given sample by DNSA OR

Eynon& Lane method

1

Total 18

M.Sc. I Wine Brewing & Alcohol Technology (WBAT)

Semester-I

Course code: WT 1.6 Practical Course II (CBOP)



Experiment

No. in Syllabus


Practicals

1 To do analysis of particle size of the soil sample 1

2 To determine water holding capacity of soil sample 1

3 To determine temperature and pH of the soil sample 1

4 To determine total alkalinity of the soil sample by titration method 1

5 To determine chlorides and sulphates of the soil sample 1

6 To determine organic matter content of the soil sample 1

7 To study the anatomical features of stem of grapevine 1

10 To study and observe pest attack on grapevine 1

11 To study Downy mildew on infected leaves of grapevine 1

Total 9

M. Sc. I Wine Brewing & Alcohol Technology (WBAT)

Semester –II


Course code: WT 2.4 Practical- I

Practicals based on alcohol, brewing and alcohol technology



Experiment

No. in

Syllabus


Practicals

1 Sampling & grading of barley. 1

3 Determination of Moisture & Extract content of barley 1

4 Study of germination of barley 1

6 Determination of Reducing sugar content of wort 1

15 Determination of volatile acidity of rectified spirit (ISImethod) 1

16 Determination of aldehyde content of Rectified Spirit (AOAC Method) 1

17 Determination of ester content of Rectified Spirit (AOAC Method) 1

18 Determination of fuel oil content in spirit sample. 1

19 Determination of furfural content in spirit sample. 1

20 To conduct potassium permanganate test for finding the quality of spirit 1

22 Preparation of wine from grapes 4

23 Determination of total reducing sugar of wine production 1

24 Determination of pH & total acidity of wine. 1

27 Determination of moisture and ash content of molasses. 1

29 Determination of ethanol content of spirit by specific gravity method. 1

Total 18

M. Sc. I Wine Brewing & Alcohol Technology (WBAT)

Semester –II

Course code: WT -2.6 Practical Course II (CBOP)



Experiment

No. in

Syllabus


Practicals

1 Measurement of properties of liquids (must, wort, molasses, wine, sugar

syrups etc.) using Specific gravity bottle, 0Brix hydrometer, handheld

Refractometer

3

2 Calibration of Bimetallic Thermometer OR RTD based temperature indicator 1

3 Calibration of pH meter 1

4 Estimation of thermal death coefficient k for normal wine contaminants 1

12 To study characteristics of steam distillation. 1

13 To study Rayleigh equation and study simple distillation 2

Total 09


M Sc. II Wine Brewing & Alcohol Technology (WBAT)

Semester –III


Course code: WT 3.4 Practical Course –I

Practicals based on alcohol, brewing and wine technology



Experiment No.

in Syllabus

Name of practical No of

Practicals

1 Determination of residue on evaporation of whisky

sample.

1

2 Determination of ethyl alcohol content of whisky by

specific gravity method

1

3 To determine the volatile acidity whisky sample. 1

4 Determination of Methyl Alcohol (as CH3OH) content of

whisky

1

5 Determination of alcohol content of brandy by

densitometer OR hydrometer

1

6 Determination of alcohol content of whisky by

densitometer OR hydrometer

1

7 Determination of alcohol content of spirit by densitometer

OR hydrometer

1

8 Reduction of the spirit 1

9 Blending of spirit 1

11 Determination of starch content in grain flour sample 1

12 Estimation of hop bitterness and colour of beer 1

16 Sensory evaluation of wine samples 3

19 Alcohol estimation in wine 1

20 Determination of reducing sugar of wine by Lane and

Eynon method

1

21 Making of wine from other than grapes 2

Total 18


Semester –III

Course code: WT 3.6 Practical Course-II (CBOP)



Experiment

No. in Syllabus

Name of Practical No of

Practicals

2 Advertising & promotion managements 1

5 Design an Ecommerce /Digital marketing program of

wine/beer/Alcohol

1

8 Develop your brand and label – Practical base 1

9 Bottle Labelling and packaging and promotional activities 1

11 Seminar –I 1

12 Seminar –II 1

13 Presentation 1

14 Case study on industrial analysis report –Any 1(beer ,wine

and spirits)

1

15 Visit to winery/Brewery/Distillery (Virtual) 1

Total 09


Semester-IV


WT 4.4 Research Project

Following guidelines which are given in the university syllabus should be strictly followed

in order to keep uniformity in completing Short term research project (Individual/groups)

OR In -plant training in industry at various affiliated centers

Guidelines

(This will be of individuals/groups/In-plant training) The Opportunity to analyze a particular

industry based problem or topic in depth. Conduct a relevant lab or library- based study. To provide

a chance to improve fundamental research & analysis, skills & advance understanding of then

processes involved in Wine technology, Brewing technology or Alcohol technology. Student has

to undertake an extended investigation in an advanced topic of relevance to their degree discipline

or to their Sponsoring industrial partner. The research project builds on the taught modules of the

course. Students should analyses their results & present the same in the form of a dissertation that

includes a review of previous research & set their work in context with critically argued discussion.

Students should contribute via seminars or posters or publication to the research activity of the

host /work institution.

Evaluation

Evaluation should be done strictly according to the rules and regulations laid down by the

university


Semester-IV

Course code: WT 4.5.2 Practical (CBOP)



Experiment

No. in Syllabus

Name of Practical No.of

Practicals

1 To determine the reducing sugars in the given molasses

sample

1

2 Determination of total sugar as invert sugar in given molasses

sample

1

3 Determination of volatile acids of molasses 1

5 Estimation of acidity in molasses fermented broth 1

6 Estimation of residual sugar in molasses fermented broth 1

7 Estimation of alcohol content of in molasses fermented broth 1

8 Estimation of volatile acids in molasses fermented broth 1

9 Determination of sludge content of molasses 1

10 Determination of calcium content of molasses 1

Total 09


Semester-IV

Course code: WT 4.6.2 Practical (CBOP)



Experiment

No. in Syllabus

Name of Practical No of

Practicals

1 Estimation of protein content of barley by suitable

method

1

2 Estimation of moisture content of malt 1

3 Estimation of total acidity of beer 1

4 Estimation of free amino nitrogen of wort. 1

5 Estimate color ,bitterness of wort 1

6 Estimation of reducing sugar of beer 1

7 Estimation of alcohol content of beer 1

10 Estimation of OBrix of wort 1

13 General culture media for isolation of bacteria from

beer

1

Total 09

M Sc. Wine Brewing & Alcohol Technology (WBAT)

Semester-IV

Course code: WT 4.7.2 –Practical (CBOP)



Experiment

No. in Syllabus

Name of Practical No.of

Practicals

1 Determination of methanol content of wine. 1

2 Pre operations of wine bottling –Details of quality

measures

1

3 Demonstration of filtration of wine 1

4 Demonstration of bottling of wine 1

5 Assess and conduct fining trails of bentonite on wine. 1

7 Assess and conduct fining trails of Gelatin on wine. 1

16 Quality control aspects of packaging materials of wine

bottles

1

17 Perform matching wine with food 1

19 New techniques in wine production world: A case

study

1

Total 09

Documents

Wine, Brewing and Alcohol Technology (WBAT) Practical