Microbiology of Grape Surfaces and its Importance for Wine Quality

  • Tomás G. Villa
  • Elisa Longo


Although humankind has been involved in winemaking since the very beginning of civilization, it was not until the second half of the last century that Pasteur (1857) demonstrated the microbial origin of spontaneous fermentations. Years later, Hansen (1903) established the taxonomic basis for a rational approach to the study of yeasts associated with grapes and to those actually involved in the fermentation process. By the middle of the present century studies in microbial ecology have shown that the vinification process involves a sequential proliferation of different types of yeast and bacteria coming either from the vineyard itself or from the cellar (Mrak and McClung, 1940; Castelli, 1954 and Galzy, 1958)


Killer Toxin Spontaneous Fermentation Wine Strain Killer Yeast Cryptococcus Albidus 
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Copyright information

© Plenum Press, New York 1996

Authors and Affiliations

  • Tomás G. Villa
    • 1
  • Elisa Longo
    • 2
  1. 1.Department of Microbiology Faculty of PharmacyUniversity of Santiago de CompostelaSpain
  2. 2.Department of Microbiology Faculty of SciencesUniversity of VigoSpain

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