Wine Microbiology

Wine production is essentially a microbiological process where yeast and bacteria consume sugars, acids amino acids and other compounds leading to the formation of a microbiologically safe, stable and enjoyable beverage. Quality wine production depends on maintaining proper microbiological control during the transformation of the grape juice into the finished wine and into the bottle. A lack of attention to the environmental factors in the winery affecting the microbiological activity during vinification can lead to intolerable sensory defects in the finished product.

Wine Associated Yeast and Grape Fungi

Wine Associated Bacteria

Microscopy for the Winery