Identification of Wine Microorganisms



Biologists use a system of identification based on the degree of physical and physiological similarity between organisms known as taxonomy. Early attempts at classifi cation involved comparison of observable phenotypic features such as cell shape (morphology), as well as use of a variety of often crudely prepared sugar and nitrogen substrates. From these evolved extensive diagnostic schemes for identifi cation, which still initially rely on cell and colony morphology. Today, other phenotypic markers include specific physiological and biochemical characteristics, sequences of genetic material, and immunochemical responses (Chapter 16).


Lactic Acid Bacterium Malachite Green Apple Juice Petri Plate Yeast Nitrogen Base 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer Science+Business Media, LLC 2007

Personalised recommendations