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.
