The influence of microorganisms in winemaking

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The microorganisms discussed here play a determining role in the winemaking process. The quality of wine - albeit rather a subjective parameter - depends amongst other things on the reaction of microorganisms with their substrates. Taints may occur due to the presence of unwanted microorganisms or, on the other hand, from desired microorganisms subjected to stress situations. As a rule, such situations are coupled with an undesired quality diminishing effect on the intrinsic components of a wine.

T. Hühn(1), W.-R. Sponholz(2), D. Pulver(3)
(1) Fachgebiet Oenologie, Hochschule Wädenswil, Switzerland, Zürcher Fachhochschule
(2) Fachgebiet Mikrobiologie und Biochemie, Forschungsanstalt Geisenheim, Germany
(3) Fachgruppe Getränkemikrobiologie, Forschungsanstalt Wädenswil, Switzerland
Scientific and Technical Information
Edition CDR 3, pp. 41–84
November 1999