Artisanal Wine Production as a Linked Class Strategy for Experiential Learning in Microbiology

Abstract

This work presents a student-centered learning strategy with an interdisciplinary and international approach, developed in the Microbiology course of the Environmental Engineering program at the Technological University of Bolívar (UTB), Cartagena, Colombia, within the framework of the UTB Linked Class pedagogical strategy, implemented since 2020. The activity consisted of the students making artisanal wine, to gain a hands-on understanding of the key role of microorganisms and the biochemical processes involved in alcoholic fermentation. This experience, carried out during a partial mirrored class, enabled students to apply previous knowledge on yeasts, microbial metabolism, and the transformation of sugars into ethanol, thus strengthening the connection between theory and practice. Students organoleptically assessed the final product (taste, aroma, texture) and considered the relevance of microbiology in the real world and in the context of industry. Results obtained from field observation and perceptual surveys show significant learning and increased motivation to study microbiological processes. The strategy has been implemented as a didactic learning tool promoting scientific knowledge acquisition in an active, collaborative and interactive way.