Because microbological activity can develop quickly and without warning, early identification of potential spoilage problems is critical to implementing corrective remedies. However, identifying the causative microorganisms and therefore the appropriate correction is not always simple because a given microorganism can bring about multiple spoilage problems, and a specifi c wine fault can be caused by different microorganisms. This chapter summarizes spoilage microorganisms and their control as well as sources of important wine faults.
KeywordsLactic Acid Bacterium Biogenic Amine Sorbic Acid Acetic Acid Bacterium Carbamate Ethyl
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