Mastering the Microbial Symphony: Safeguarding Wine Quality Through

Precision Control of Acetic Acid-Resistant Microorganisms in Winemaking
December 14, 2023 by
Abdi Nasser

The meticulous control of microbiological aspects in winemaking is essential for maintaining quality and preventing spoilage. Here's a deeper dive into key elements:

  1. Role of Microorganisms in Winemaking:

Microorganisms, including yeast and bacteria, play a vital role in the fermentation process. Yeast transforms sugars into alcohol, while bacteria influence acidity and flavor. However, certain wild yeast strains like Brettanomyces/Dekkera and specific bacteria like Acetobacter and Lactobacillus can lead to off-flavors, spoilage, or alterations in wine quality.

   Critical Control Points for Microbiological Contamination:

Raw Material Quality: Grapes are the primary raw material in winemaking. Contaminations present in grapes can significantly impact the fermentation process and the final wine quality. Yeast Fermentation: The presence of wild yeast strains during the fermentation stage can introduce unwanted characteristics or spoilage in wine. Aging Barrels: Wooden barrels used for aging wine can harbor microorganisms. If not properly sanitized, they can introduce contaminants to the wine.

   International Organization of Vine and Wine (OIV):

The OIV compendium of international analysis methods serves as a comprehensive guide for winemakers. It encompasses various aspects of winemaking, including microbiological controls. These methods outline protocols and standards for monitoring and analyzing microorganisms, ensuring consistent quality across different wine production processes worldwide.

    Quality Assurance and Microbiological Testing:

Winemakers employ a range of techniques for microbiological testing, including plating methods, PCR (Polymerase Chain Reaction), and sensory evaluations. Rigorous testing helps identify and mitigate potential risks of spoilage microorganisms, ensuring that the wine produced meets quality standards and consumer expectations.

    Continuous Innovation and Research:

The field of microbiology in winemaking continues to evolve. Ongoing research aims to develop new techniques and tools to better understand, control, and optimize fermentation processes while minimizing spoilage risks. In essence, managing microbiological aspects in winemaking involves a careful balance between harnessing the positive influence of certain microorganisms and preventing the detrimental effects of spoilage microorganisms. Adherence to international standards and the use of advanced analytical methods contribute significantly to ensuring high-quality wine production.

Acetic Acid Resistant Microorganisms 

5122  Cetrimide Agar   

916 Cetrimide Agar   

4704  Cetrimide Agar 

1102 Cetrimide Agar Base 

Brettanomyces / Dekkera spp.  

4739 Brettanomyces Agar  

2005  Brettanomyces Selective Broth 

5078 SGQ+ Broth  

4075  SGQ+ Broth  

General Spoilage Microorganisms 

1026 WL Differential Agar  

1086 WL Nutrient Aga

1572 WL Nutrient Broth 

Lactobacillus spp.

4691 MRS Agar

943  MRS Agar  

4109 MRS Aga

1043 MRS Aga

4684 MRS Agar Low pH 

1433 MRS Agar Low pH

1096 Ragusa SL Agar  

Yeast & Molds

827 Malt Extract Agar 

1038 Malt Extract Agar 

831 Malt Extract Agar with Chloramphenicol 

1245 Malt Extract Broth 

1316 Wort Agar 

1444 Wort Broth 

2008 Yeast Mold Broth 

1553 Yeast Nitrogen Base w/o Added Aminoacids and w/o Ammonium Sulfate 

1545 Yeast Nitrogen Base w/o Amino Acids 

REST Client (Huachao Mao)