Technical Report
 

Managing Wine Microbiological Processes

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https://ir.library.oregonstate.edu/concern/technical_reports/fq977v99t

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  • This paper was presented at an enology workshop in June, 1988 at the Department of Food Science and Technology at Oregons State University.
  • Producing wines which meet the winemaker's expectations involves optimizing and controlling diverse factors from vineyard operations through bottling. The microbiological process in winemaking is one of the areas in which a winemaker can exercise control to optimize the final product quality. This control begins with the choice of yeast for the primary fermentation, the essential and most dynamic microbiological process of vinification. Although many types of yeast may be present on grapes as they come from the vineyard, few US wines are made without the addition of a pure yeast culture. Fermentations utilizing natural flora from the grapes have a high risk of spoilage. The unknown composition of the natural population limits control over potential problems such as delayed start of fermentation, volatile acid production from bacteria, production of aldehydes and other off aromas, and incomplete fermentation. Selected strains of pure cultures have been used since the late 1800's in Europe and other winemaking regions of the world (6). Most strains are Saccharomyces cerevisiae, and hundreds of strains have been isolated. Some references also describe Saccharomyces bayanus, however, current taxonomic practice eliminates the bayanus classification (9).
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