Winemaking pp 73-94 | Cite as

Wine Microbiology

  • Richard P. Vine
  • Ellen M. Harkness
  • Theresa Browning
  • Cheri Wagner

Abstract

Microbiologically speaking, unknown wine is much safer than unknown water. Of the thousands of microorganisms now classified, only relatively few have been found growing in wine. This is due to the nearly antiseptic combination of alcohol and acids which occur in wine. Most microscopic organisms taken from contaminated water actually die if introduced into wine. It is from this phenomenon that wine has served in human health throughout Western civilization.

Keywords

Lactic Acid Bacterium Malic Acid Sorbic Acid Acetic Acid Bacterium Tomato Juice 
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.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • Richard P. Vine
    • 1
  • Ellen M. Harkness
    • 1
  • Theresa Browning
    • 2
  • Cheri Wagner
    • 2
  1. 1.Purdue UniversityUSA
  2. 2.Indiana Wine Grape CouncilUSA

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