1. The Compound Microscope -- 2. Microscopic observation techniques -- 3. Preparation and set-up for microscopic observation -- 4. Counting bacteria and yeast cells in must and wine -- 5. Sterilization techniques -- 6. The antiseptic effect of sulfur dioxide -- 7. Correlation between pH, buffer power, oxidation-reduction potential, microbiological stabilization and the acid taste of wine -- 8. Alternative techniques to the use of sulfur dioxide for microbiological stabilization -- 9. Cleansing and sanitation -- 10. Taxonomy, cytology, biology and morphology of wine-associated yeasts -- 11. Isolation, selection and purification of wine yeasts -- 12. Oenological characteristics of selected yeast strains and their genetic improvement -- 13. Current and prospective microbiological topics in enology -- 14. The metabolism of sugars and nitrogen by yeast -- 15. The oxygen requirement for wine yeast -- 16. Microbiological monitoring of must and wine -- 17. The use of selected yeast strains -- 18. The formation of organoleptically important metabolites -- 19. The production of acetic acid by yeasts -- 20. Biological degradation of malic acid -- 21. Microbiological control of concentrated musts and sulfured musts --

1. Wine and wine making -- Microbiology