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Microbiological Spoilage of Wine and its Control

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Principles and Practices of Winemaking

Abstract

This chapter includes the descriptions and origins of various kinds of microbiological spoilage organisms—and the prevention of their presence and the control of their growth if present. It is important for the winemaker to know which spoilage has occurred in any given instance and to understand potential spoilage problems, but obviously it is better to forestall spoilage than to diagnose it. The taxonomic identifications of the yeasts are given in Chapter 4, and the lactic acid bacteria in Chapter 6. For the aerobic bacteria, the taxonomies are given at the end of this chapter.

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Authors and Affiliations

  1. University of California, Davis, USA

    Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson & Ralph E. Kunkee

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  1. Roger B. Boulton
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  2. Vernon L. Singleton
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  3. Linda F. Bisson
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  4. Ralph E. Kunkee
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Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. (1999). Microbiological Spoilage of Wine and its Control. In: Principles and Practices of Winemaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6255-6_9

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  • DOI: https://doi.org/10.1007/978-1-4757-6255-6_9

  • Publisher Name: Springer, Boston, MA

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