Controlling the growth of microorganisms at critical junctures during the winemaking process is vital to success. Important concerns include not only maximizing the fermentative performance of Saccharomyces but also managing the growth of undesirable yeasts and bacteria. For example, whereas some winemakers may value limited activity of Brettanomyces in their red wines, massive infections should be prevented. Control of microbiological activity involves the use of chemical additives (preservatives and sterilants) as well as physical removal by fi ltration or other methods and control of cellar/tank temperatures.
KeywordsLactic Acid Bacterium Sulfur Dioxide Diatomaceous Earth Fumaric Acid Alcoholic Fermentation
Unable to display preview. Download preview PDF.