Microbiological quality control of filtered and non-filtered wines

A microbiological survey was carried out of lactic and acetic acid bacteria and yeasts in 68 samples of filtered and unfiltered wines from different wineries belonging to the La Mancha appellation contrôlée. The yeast species were identified by inoculation of Pantothenate-free agar, Clen agar, Minim...

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Bibliographic Details
Published inFood control Vol. 10; no. 1; pp. 41 - 45
Main Authors Ubeda, J.F., Briones, A.I.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.02.1999
Subjects
Spoilage wine yeasts
Wine microbiology
Yeast identification
Yeast identification
Spoilage wine yeasts
Wine microbiology
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Summary:A microbiological survey was carried out of lactic and acetic acid bacteria and yeasts in 68 samples of filtered and unfiltered wines from different wineries belonging to the La Mancha appellation contrôlée. The yeast species were identified by inoculation of Pantothenate-free agar, Clen agar, Minimal agar, CH-UBA agar, YM agar and NaCl-YM agar. The results showed that the potential spoilage due to yeasts and acetic and lactic bacteria can be assessed on the basis of growth in six culture media. 25% of the wines showed contained lactic acid bacteria, 13% acetic acid bacteria and 51% contained yeasts. The filtration removed the bacteria and most of the yeasts.
ISSN:0956-7135
1873-7129
DOI:10.1016/S0956-7135(98)00156-X