Microbiological examination of wine

Wine is produced through fermentation processes. Grape clusters are inoculated with acerbic starter cultures and the process of fermentation lasts for about one week. During this term, the sugar is converted to ethanol. Upon the completion of this primary fermentation, the secondary follows which is slower and produces the final flavor and aroma.

Wines, like any other products, can be tainted or contaminated. The analysis we conduct in our center for microbiological control of wine are listed below.

1. Determination of the total number of bacteria

2. Detection and enumeration of  E. coli and coliform bacteria of MF

3. Detection and enumeration of Enterococcus spp. of MF

4. Detection and enumeration of Pseudomonas spp. of MF

5. Detection and enumeration of Salmonella spp. of MF

6. Detection of sulfate reducing Clostridia of MF

7. Detection and enumeration of yeasts and molds:

  • Hanseniaspora
  • Issatchenkia
  • Metschnikowia
  • Pichia
  • Saccharomyces
  • Saccharomycodes
  • Schizosaccharomyces
  • Zygosaccharomyces
  • Aspergillus (black molds)
  • Botrytis (blue molds)
  • Penicillium (blue-gray molds)

8. Detection and enumeration of bacteria:

  • Lactobacillus
  • Oenococcus
  • Pediococcus
  • Acetobacter

9. Molecular metagenomic analysis